Don’t you just love dark chocolate ganache? It’s one of my favourite toppings for chocolate cupcakes and chocolate cakes. Whilst on a family holiday in Cyprus recently, I noticed that the hotel we stayed in regularly served chocolate ganache in one form or another in it’s desserts.  I am pretty certain that it was made using the same % of cocoa solids in the chocolate as I use (53.8%), as it tasted the same as the recipe I use at home and in my chocolate classes.

Chocolate ganache is so simple to make, it uses a combination of cream and chocolate.  It tastes so decadent, grown up and almost naughty.

In it’s fluid form, you must use it quickly as it will begin to thicken and set. I usually take a tablespoon or two and literally spoon it over a chocolate cupcake. Within ten minutes it will set enough to add any further decorations on top, or you could just take a big bite? I know what I’d rather do…

Recipe for Dark Chocolate Ganache (for topping 12 cupcakes)

200ml single cream

200g chocolate buttons ( I use Callebaut, 53.8% cocoa solids)

Method

- Place the single cream in a microwaveable bowl and add the chocolate buttons

- Microwave together for 1 minute, then stir

- Microwave for 30 seconds, then stir

- Repeat until the chocolate has melted into the cream, stir until smooth

Please note that the microwave I use is 900W, therefore you may need to adjust your microwave timings.

Enjoy!