Ganache Filling
180g 70% Dark Chocolate
20g 100% Dark Chocolate
200g Cream
70g Butter (room temperature)
To make the ganache
Cut the butter into pieces.
Put the chocolate into a bowl. Boil the cream and pour about a third at a time onto the chopped chocolate, mixing each time. The mixture will separate and look grainy, but keep mixing and it will come together.
Allow the chocolate mixture to cool to 122F/50C.
Add the chopped butter and beat until smooth.
Pour into a wide dish. Press clingfilm onto the surface of the ganache and refrigerate until thick enough to pipe.
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