Dark Chocolate Ganache

and variations

Makes about 550 g (1 lb 4 oz) to fill and cover one 18 cm (7 in) round cake with enough left over for piping

Preparation time: 15 minutes Cooking time: 2–3 minutes

250 g (9 oz) dark chocolate (at least 70% cocoa), broken into pieces

250 ml (9 fl oz/1 cup) thick (double) cream

50 g (1¾ oz) unsalted butter, diced

Put the chocolate pieces into a heatproof bowl. Bring the cream just to the boil in a small saucepan over a medium heat, stirring to prevent it scorching. Pour the warm cream over the chocolate and stir until well combined. When cooled to 40°C (104°F) (test with a sugar thermometer), incorporate the butter and combine again until the ganache is rich and smooth.

Use this ganache for pouring or allow to thicken for piping.

Ganache can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Bring to room temperature, or warm gently in a bowl over hot water, before using.