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.
100g Light Muscovado Sugar
250g 70% Dark Chocolate, chopped evenly
250g Double Cream
½ tsp Sea Salt Flakes
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.