OK, you will love this and you will always want some in the fridge just in case… It’s quick and easy, glossy, rich and perfectly sweet. You’ll use this for drizzling over cakes and puddings or ice cream, layering in layer cakes and just plain eating off the spoon like I do.. Oh, if you do happen to get some into the fridge before it’s all gone, it gets pretty firm. So just heat it gently (about half power) in the microwave for a few seconds at at time until it’s the consistency and temperature that you want.
This ganache has that perfect consistency, so you can pour it over a cake and it will run half way down and stop there, giving that gorgeous “I stopped here deliberately” effect. I love to heat it up and pour it over brownies or ice cream for that hot fudge sundae taste. So many uses, so little ganache (not that that’s the case EVER in my house!).
I may have a thing for jugs. Yep. Um… I have a whole cupboard full and I tend to put any new ones straight in there in case I get busted by my husband (hoping he never reads this). Here are some I’m checking out at the moment… Lenox French Perle White Dinner Set, Lenox French Perle Pitcher Ice Blue, Lenox® French Perle™ Groove Mini Pitcher in Ice Blue, Mikasa French Countryside Pitcher, Serene Spaces Living French Country Ceramic Pitcher (I think that’s enough… you get the idea! (and I have a definite problem…))
Listen… I’ve been burned (pardon the pun!) sooo many times when it comes to melting chocolate, where the mixture splits because moisture gets into it. Really. Annoying. Especially because it took me about 50 goes (not so slight an exaggeration) to finally work out what was going wrong. Grrr. After trying everything, asking everyone, I figured out that the wooden spoon that I was using must have retained some moisture (as wood tends to do – dur) and so I switched to using a metal spoon. Hasn’t happened since! Happy. Days.
So, my tip is do not ever let water come in contact with the chocolate mixture. I know – that’s old news you say. We get told that in every single recipe where melting chocolate is involved you say. But never has someone told me that a wooden spoon might be the source of my woes! True story…
So, I always use a metal spoon to stir chocolate when I’m melting it. Lesson learned (albeit the hard way).
Dark Chocolate Ganache
– 45g / 1.6oz unsalted butter
– 1 tablespoon Golden Syrup
– 1 tablespoon caster or superfine sugar
– 1/2 cup cream
Place all ingredients into a bowl and place over a saucepan of simmering water. Do not let the bowl touch the water.
Stir constantly until all ingredients are well combined, smooth and glossy.
Use on cakes, puddings, ice cream, brownies… pretty much everything!