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500ml cream 500g dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana), chopped
© Annabel Langbein Media
Pour the cream into a medium pot and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it won’t come together, but it will.
If you’re not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften.
Ganache will thicken as it cools, so if yours seems a bit runny just pop it in the fridge until it hardens up a bit.
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