Dark Chocolate Ganache

Ingredients

150g whipping cream

150g dark chocolate (good quality and minimum 64% cocoa content)
53g butter, room temperature and cubed

Method

Weigh chocolate into medium-sized bowl.  Cut chocolate into small pieces if not already done.  Weigh whipping cream into a saucepan.  Weigh out butter.

Bring whipping cream to a boil.  Pour heated cream over dark chocolate in several stages, making sure it is smooth and well incorporated each time.

Let the mixture cool a little before adding the butter.  Incorporate the butter until smooth.  Place ganache into piping back.  Refrigerate around 40 minutes or until texture is workable.


This is also perfect for the inside of your maracons.