GOAT Chocolate Ganache

This is the absolute best ganache around. No cream is a game changer. The purity of the chocolate taste, the mouthfeel, all of it is just winning.

Ingredients

Makes enough to ice an 8inch / 20 cm cake

200g granulated sugar

180g water

250g 70% chocolate

50g unsalted butter (I don’t see why you couldn’t use plant butter or coconut oil and make this totally vegan - if you try it share the results with us!)

4g salt (1 tsp)

Method

1. Place sugar and a little water in a heavy based pan. Heat slowly and swirl occasionally to dissolve the sugar, then boil to a deep amber caramel.

2. Meanwhile, place chocolate, butter and salt in a heatproof container.

3. Separately boil the water and when the caramel is done, add the water to stop it cooking. Be careful as it will sputter. Whisk / mix well to make sure water and caramel are combined together. 

4. Pour this liquid over the chocolate, butter and salt. Emulsify by blitzing with stick blender until glossy and smooth. 

5. Allow to cool / set at room temperature until the desired texture for whatever you want it for. You can use it liquid, and firm, e.g. for a glaze, or for really epic truffles!