This beautiful, shiny chocolate pouring sauce is the perfect match for chocolate cakes and cheesecakes. It is also great for dipping Strawberry's into.
Ingredients:
250g Menier Swiss 70% Cacao
250ml Pure Cream 35%
1tsp Vanilla Bean Paste
40g Caster Sugar
40g Glucose Syrup
40g Unsalted Butter, Softened
Method:
1. Place the cream, vanilla, sugar and glucose in a saucepan and bring to the boil.
Once at a boil, take off the heat and add in the chocolate.
2. Mix with a stick blender until all the chocolate has melted. A whisk will work fine though, but the ganache will be smoother and silkier using a blender.
3. Now mix in the soften butter last and mix until smooth and glossy.
Comments