Recipe type: Chocolate Ganaché
Prep time: 
Cook time: 
Total time: 
  • White Chocolate ganaché
  • 1.3kg white chocolate
  • 450ml pure/pouring cream
  • -----
  • Dark Chocolate ganaché
  • 1.2kg dark chocolate
  • 600ml pure/pouring cream
  1. Finely chop chocolate into a large bowl. In a saucepan, bring the cream to boiling point and remove from heat. Pour cream over the chocolate and mix with a hand whisk until smooth. DO NOT use electric mixers they create too many air bubbles. Either leave in the bowl or pour into a container and let it cool completely. Leave overnight to set. If you are using it the next day there is no need to refrigerate; however, left over ganaché can be refrigerated for up to a week, but needs to be bought back to room temperature before being used.


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