chocolate ganache- annabel langbein
It's hard to believe this luxurious chocolate sauce recipe contains only two ingredients – equal quantities of cream and the best quality chocolate you can lay your hands on. Use it to ice The Ultimate Chocolate Cake,
- 500 ml cream
- 500 g best quality dark chocolate, roughly chopped
Adapted from annabel-langbein.com
Pour the cream into a medium pot and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it won’t come together, but it will.
If you’re not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften.