Simple Muscovado Ganache

A simple go to. Use for frosting cakes, cupcakes, filling tarts or simply rolling into balls and coating in cocoa. Never underestimate the joy of dropping a couple of tablespoons into hot milk and stirring for the ultimate treat.

The possibilities are endless for flavouring, try infusing the cream with fresh herbs and spices.

Ingredients:


100g Light Muscovado Sugar

250g 70% Dark Chocolate, chopped evenly

250g Double Cream

½ tsp Sea Salt Flakes

Method:


1. Place the cream & sugar into small pan and heat gently to dissolve the sugar. Boil for 1 minute then remove from the heat to rest for 1 minute. This is important so as not to split the ganache.

2. Add the chocolate to a heatproof bowl and pour over the cream. Leave undisturbed for 30 seconds then blend clockwise with a spoon until smooth and glossy. Do not overmix as this will separate the sugars and fats in the ganache. Stir through the salt.

3. Allow to cool for 2 hours at room temperature before rolling into truffles. Use a little earlier for frosting cakes so it is spreadable.