Ingredients

Method

Chop up your chocolate nice and small so it melts easily. Heat the double cream and a little sugar to a simmer and pour directly over chocolate . Let sit for a 2-3 minutes then whisk together. Stir from the middle trying not to incorporate too much air and gently do circular motions from the middle out. This is called emulsification and you are making this beautiful shinny ganache out of your cream and chocolate. Once you have a super shinny ganache you are going to put a small amount of your ganache into a separate bowl and add your room temperature butter and mix together until it is homogenous . This is the part where you are tempering your butter into your ganache so it has a full bodied flavour. Once you have made a silky smooth mixture with your butter and a bit of chocolate you can pour it back into the rest of your chocolate and stir one more time from the middle out, gently and not incorporating air until it is homogenous one more time. Cover the ganache with cling film directly on the surface of the ganache so it doesn’t develop a skin and set it aside to set. Once it is set you are ready to pipe.