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Dark Chocolate Ganache

Dark Chocolate Ganache

Dark Chocolate Ganache

An Original Recipe by Said M'Dahoma

Difficulty: Easy

INGREDIENTS

Dark Chocolate Ganache:
300g Whipping cream (30% fat minimum)
30g Inverted sugar (or Honey)
250g Manjari Dark Chocolate
45g Butter

INSTRUCTIONS

Dark Chocolate Ganache:

In a pot or saucepan, bring to a boil whipping cream and honey.

Pour onto Manjari chocolate previously chopped in pieces. Stir in the center until chocolate is fully melted and the mixture is homogenized.

When the temperature reaches 95/104°F (35/40°C) add the butter at room temperature and cut into small pieces. Mix with an immersion blender to get a perfect emulsion.

For the perfect texture, let it crystallize at room temperature for a couple of hours before putting in the fridge.