Standard Dessert Sauces #3 - Ganache
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You will need...
250gr good-quality dark cooking chocolate (such as Calebaut)
60ml pure cream, room temperature
15gr (1Tbs) unsalted butter, room temperature
1. Using the water bath method, put your ingredients all together in a clean, metal bowl over a saucepan half-full of simmering water (making sure the water doesn't touch the bottom of the bowl).
2. Slowly stir using a wooden spoon, bringing the ingredients from the outer edge of the bowl to the middle, more of a folding method rather then a vigorous stirring. Once the chocolate has completely melted, remove from the heat and use as desired!