This recipe is for a rich and luxurious chocolate ganache that is great for coating and filling gateaux and celebration cakes.

400g Dark Chocolate
110ml Whipping Cream
25g Unsalted Butter (room temp)
25g Liquid Glucose

1. Melt the chocolate to 45°C.
2. Boil the cream with the liquid glucose.
3. Leave the cream/glucose to cool to 70°C before pouring over the chocolate.
4. Add the butter and stir until melted.
5. Stir gently until all the ingredients are combines and resemble a smooth paste.
6. Allow to cool for 2 hours.
7. Whisk in a mixer on medium speed.

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Cake Baking School