Dark Chocolate Ganache Recipe

I was asked for a Chocolate Ganache recipe recently and forgot to answer straight away… sorry about that!

Ganache is very simple to make: you need 400g dark chocolate (broken into small pieces) and 375ml whipping cream. Heat the cream in a non-stick pan until at simmering point. Pour the cream over the chocolate in a bowl and leave to stand for a couple of minutes, then stir gently (don’t use a wooden spoon) until the chocolate  melts and is thoroughly combined with the cream.  If coating a cake, pour over the cake straight away and leave to set. If you want to pipe the ganache, it’s trickier, as you have to leave it to cool and thicken to a point where it will hold its shape, but not so stiff that you can’t pipe it. It’s a question of watching carefully and not leaving it for too long without checking. At room temp it takes quite a long time to set enough. You can pop it in the fridge, but you have to keep watching or it will suddenly seize and go too stiff to pipe!

Piped Dark Chocolate Ganache
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