Ganache is a velvety smooth mixture usually made of double cream and chocolate. I always like to mix dark and milk chocolate in my ganache. The milk chocolate, with it’s creamy sweetness, balances out the bitterness of the dark chocolate. This ganache can be used to make home made truffles, sandwich between two cookies or macarons and can be used to dribble and coat the side of cakes like this one. To flavour you ganache you could add nut pastes such as hazelnut and almond or add alcohol.
For the half n half ganache…
200ml double cream
100g dark chocolate chopped
100g milk chocolate chopped
Heat double cream in a saucepan. Place the chocolate in a dry, heatproof bowl. When the cream comes to a boil, pour ontop of the chocolate and whisk until the cream is fully combined. the mix will thicken and become glossy.
Use as required or store in an airtight container in the fridge for up to 4 days or in the freezer for a month