Standard Dessert Sauces #3 - Ganache

image from http://www.ivillage.com/chocolate-ganache-glaze/3-r-61069

You will need...
250gr good-quality dark cooking chocolate (such as Calebaut)
60ml pure cream, room temperature
15gr (1Tbs) unsalted butter, room temperature

Method...
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!

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