When making Ganache you can use white, milk or dark chocolate – best to buy the best you can afford for both the chocolate and cream, organic cream definitely enhances the flavour. My favourite is Green and Blacks organic dark milk chocolate.
Sufficient to cover a 23 cm cake
240 grams dark chocolate, cut into small pieces (try Green and Blacks, Hotel Chocolat or Lindt)
190 ml (preferably organic) double cream – butter content 35% to 40%
30 grams unsalted butter
1 tbsp aged dark rum, brandy or other liqueur
- Chop the chocolate and place into a heatproof bowl.
- Warm the cream and butter in a small saucepan set over a medium heat.
- Bring just up to a boil, immediately pour over the chocolate and leave without stirring for a couple of minutes.
- Stir gently with a spoon, or whisk until smooth, then add any liqueur or flavouring.