Chocolate ganache

INGREDIENTS

100 g dark chocolate

100 g cream (at least 30% fat)

PREPARATION

1. Gently melt the ingredients together and stir until the chocolate and cream bind together.
2. Allow the cream to cool until almost firm.

TIP

For this recipe, the ratio is 1:1, which means it is a soft consistency ganache. For my basic macaron recipe, you will need 150g of cream, whether you choose a ganache or a buttercream.

If you want a firmer ganache, then you have to increase the ratio of chocolate. 1:3 gives a chocolate ganache that can be cut. 1:2 gives a ganache with a medium-firm consistency that is great for piping or as a praline filling.

GOOD TO KNOW

Ganache is a mixture of chocolate and cream that is often used as a filling for pralines. The taste of your ganache is dependent on the quality of your chocolate, so here – as so often – high quality is required.