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Chocolate ganache

  • Peggy Porschen - Cupcakes
  • May 31, 2015
  • 1 min read

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INGREDIENTS

150ml whipping cream

20g glucose

200g dark chocolate

METHOD

Place the cream and glucose in a saucepan and bring to a bare simmer. Place the chocolate in a heatproof bowl and pour over the hot cream. Sit for 30 seconds to let the chocolate melt, then stir with a balloon whisk until smooth and shiny. Leave to set at room temperature; it should be the consistency of soft butter.

VARIATION

Chocolate-hazelnut: Using 100 ml whipping cream, 15 g glucose, 65 g dark chocolate and 65 g milk chocolate, make up the ganache as above. Stir through 65 g chocolate-hazelnut spread while still warm. Use straight away for dipping or leave to set.

 
 
 

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