Chocolate Ganache

Steps

1. 1
   Chop the chocolate finely and evenly — large chunks will not melt and leave the ganache grainy. Put it in a bowl.
2. 2
   Heat the cream until bubbles appear around the edge, about 85°C, and pour it over the chocolate. Leave for 2 minutes without stirring.
3. 3
   Stir with a spatula from the centre in small circles, gradually widening them, until it comes together into a glossy emulsion. Do not whisk — it beats in air. If it looks oily or split, add a spoonful of warm cream and blitz with a stick blender.
4. 4
   Stir in the butter and salt. This 1:1 ratio is a pouring ganache — use it at 32–35°C to glaze cakes or as a sauce.
5. 5
   For a whipping ganache, use 1 part chocolate to 2 parts cream (100 g to 200 ml). Chill for at least 4 hours, then whip to soft peaks — stop as soon as it holds its shape, as it turns grainy fast.
6. 6
   For truffles, use 2 parts chocolate to 1 part cream (200 g to 100 ml). Chill for 2–3 hours until firm, scoop into balls and roll them in cocoa.