Perfect Chocolate Ganache for Filling and Covering Cakes

Method

1. Finely chop the dark chocolate into uniform pieces and place them into a clean, dry heatproof glass or ceramic bowl. Avoid using plastic as it can retain oils.

2. Pour the double cream and liquid glucose into a heavy-bottomed saucepan. Heat gently over a medium flame, stirring occasionally, until it just reaches a simmering point (look for small bubbles around the edge), but do not let it reach a rolling boil.

3. Immediately pour the hot cream over the chopped chocolate. Ensure all the chocolate is submerged. Leave the mixture completely undisturbed for 5 minutes; this allows the chocolate to melt evenly without introducing air bubbles.

4. Using a rubber spatula, begin stirring gently in small circles in the centre of the bowl. Slowly widen the circles until the cream and chocolate emulsify into a thick, glossy, and uniform liquid.

5. Add the cubed butter and stir gently until it has completely melted and incorporated. This provides a professional sheen and a smoother mouthfeel.

6. Cover the surface of the ganache directly with cling film (touching the liquid) to prevent a skin from forming. Leave it to set at room temperature overnight. For filling, use when it reaches a peanut-butter consistency. For masking and sharp edges, it should be firm but spreadable.

Notes

Questions