Dark Chocolate Ganache

Perfect for dipping éclairs, spooning over cream puffs, or rolling into truffles.

Ingredients:

• 100g dark chocolate (60–70% works great), chopped

• 115g heavy cream (15% more than the chocolate)

  
  

Instructions:

1. Warm the cream in a small saucepan or microwave until just steaming — not boiling.

2. Pour the hot cream over the chopped chocolate in a heat-safe bowl.

3. Let sit for 1 minute, then stir gently from the center outward until smooth and glossy.

4. Use warm for dipping. Let it cool and thicken slightly if using it as a glaze or filling.

   
   

Tips:

• Chocolate too firm? Gently reheat over a double boiler or in 5–10 second bursts in the microwave, stirring between each one.

• Ganache looks broken or oily? Stir in the tiniest bit of corn syrup (¼ tsp) or warm cream to bring it back together.

• Leftover ganache? Chill it, then scoop and roll into truffles. Coat with cocoa powder, crushed nuts, or coconut for a quick treat.