Super simple but so versatile and so packed with chocolate flavour, Ganache is just a wonderful thing and really fun to make as well. The Macaron recipe I posted previously comes from Pierre Herme and so do this. You can use this in so many ways, as a truffle after its cooled and firmed, as a simple but decadant tart filling, in a cake, seriously in so many ways. It only consists of 3 ingredients so you need to ensure that your using great quality.
230g (8 Ounces) Bittersweet Chocolate (Herme suggests Valrhona Guanaja) finely chopped
250g (1 Cup) Heavy Cream (in UK – Whipping Cream)
60g (4 Tblsp) Unsalted Butter at room temp
1. Place the chocolate in a bowl big enough for everything and set aside. Bring the cream to the boil, and whilst your waiting beat the butter with a rubber spatula until very soft and creamy, set aside for now.
2. When the cream has reached a boil, using a rubber spatula, gently stir the cream into the chocolate starting in the middle and working in concentric circles, trying not to create bubbles. Keep stiring until the mixture is silky and smooth. Set aside for a couple of minutes before adding the butter.
3. Add the butter in 2 additions and work the mixture in the same way as previously mixing until the mixture is glossy.
4. Depending on the use you have in mind it can be used straight away or left on the counter to firm up or store in the fridge for up to 2 days or frozen for a month. The recipe makes about 2 cups of Ganache.