Dark Chocolate Ganache Truffle
The bakery’s workhorse — equal parts cream and dark chocolate cooked into a glossy emulsion, finished with butter for that mirror-like shine. Use thick as a filling, warm as a glaze, or whip when cool for piping consistency.
Per serving
Ingredients
- 200 mlFresh cream
- 200 g (1 slab)Dark chocolate slab, chopped
- 1 tbspButter
Method
- 1
Place the cream and chopped chocolate together in a heavy-bottomed pan. Set over a medium-low flame.
- 2
Stir continuously and gently with a spatula as the chocolate melts. Do not let the mixture boil — it should just steam.
- 3
When the mixture is fully melted, smooth and glossy, take off the heat. Stir in the butter at the very end and mix until incorporated — the butter gives the truffle its shine.
- 4
Use warm (45°C) as a glaze, at room temperature as a filling, or chill 30 minutes and whip for a thicker piping consistency. Store leftover ganache in the fridge for up to a week.