Chocolate Ganache is a handy thing to have in a kitchen. It can enrobe cakes or fill them, it can double as a sauce, after refrigeration it can be rolled into balls and rolled in cocoa to make chocolate truffles. It also makes delicous a chocolate spread on bread.
Chocolate Ganache
- 115g honey
- 115g caster sugar
- 275g cream (buy 'double' if not using Irish cream)
- 275g dark chocolate chopped
- 115g butter, chopped and left at room temperature
Boil the honey, sugar and cream.
Pour onto the chocolate and stir with a whisk to melt the chocolate
Leave cool to 40C (after about 45-1 hour it should be at this temperature for this quantity of ganache-larger quantities take longer to cool down). At this temperature add the butter-use a stick blender to blend if necessary.
Adding the butter at this temperature keeps the ganache glossy-even when reheated.
When reheating ganache do so gently-it melts quickly and can overheat easily, spoiling the texture.
Thermometers can be hard to source in Ireland- a range of thermometers are availabe at
http://thermometer.co.uk/2-catering-thermometers
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