I don’t usually have double cream in the fridge, which means I can’t just make “normal” ganache recipes whenever I feel like it.
This recipe does NOT require cream. Instead it uses butter, which I always have in the fridge.
It’s also super easy to make.
Note: if you’re making this as ganache filling for macarons, I’d estimate about 3.5 grams of ganache per macaron.
So if I have 40 macaron shells to fill, which makes 20 macarons, then I’d make ~70g of ganache (i.e. 35g chocolate + 35g butter)
What you need
- 1 part cooking chocolate (milk or dark), broken into chunks
- 1 part butter, roughly cut into chunks
How to put this together
- Using a double boil method, add chocolate + butter in the bowl
- Stir occasionally until everything is melted & well mixed
- Take the bowl off the pot, careful not to let steam droplets get into chocolate mixture
- Leave to cool until it reaches the consistency you desire
- Note: if I’m in a hurry, then I leave it to cool for 10-15 mins, then pop it in the fridge, and check for consistency every 5 mins (stirring each time)