A rich, glossy ganache of 70% dark chocolate, double cream, butter and a pinch of sea salt. Use it warm and pourable as a glaze or a sauce over ice cream; for a spreadable tart or cake filling, leave it to cool at room temperature for about an hour until it holds a swirl. The salt lifts the bitterness and keeps the sweetness in check.
200g
200ml
25g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 200ml | — | — | |
| 3 | | 25g | — | — | |
| 4 | a pinch | — | — |
Chop the dark chocolate into small, even pieces so it will melt quickly and uniformly.
Dark chocolate · 200 g
Transfer the chopped chocolate into the heatproof bowl.
Pour the double cream into the saucepan.
Double cream · 200 ml
Heat the cream over a medium flame, stirring occasionally, until it just begins to steam and small bubbles appear around the edges — do not let it boil.
Pour the hot cream directly over the chopped chocolate in the heatproof bowl.
Add the butter to the bowl with the chocolate and hot cream.
Unsalted butter · 25 gLeave the bowl undisturbed for 2 minutes so the heat of the cream melts the chocolate and softens the butter.
Stir steadily from the centre outwards until the mixture comes together into a glossy, completely smooth ganache.
Sprinkle the flaky sea salt over the ganache and stir briefly to incorporate.
Pour the ganache into a serving bowl, ready to use as a glaze, tart filling, or sauce.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Chop the dark chocolate into small, even pieces so it will melt quickly and uniformly.⏱ 1 minResultChopped dark chocolate |
| 2 | Chopped dark chocolatestep 1 | | Transfer the chopped chocolate into the heatproof bowl.⏱ 10sResultChopped dark chocolate |
| 3 | 200 ml | | Pour the double cream into the saucepan.⏱ 10sResultDouble cream |
| 4 | — | | Heat the cream over a medium flame, stirring occasionally, until it just begins to steam and small bubbles appear around the edges — do not let it boil.⏱ 3 minResultHot double cream |
| 5 | Hot double creamstep 4 | | Pour the hot cream directly over the chopped chocolate in the heatproof bowl.⏱ 10sResultSteeped chocolate and cream |
| 6 | 25 g | | Add the butter to the bowl with the chocolate and hot cream.⏱ 10sResultSteeped chocolate and cream and unsalted butter |
| 7 | — | | Leave the bowl undisturbed for 2 minutes so the heat of the cream melts the chocolate and softens the butter.⏱ 2 minResultSoftened ganache |
| 8 | — | | Stir steadily from the centre outwards until the mixture comes together into a glossy, completely smooth ganache.⏱ 1 minResultSmooth ganache |
| 9 | a pinch | | Sprinkle the flaky sea salt over the ganache and stir briefly to incorporate.⏱ 10sResultSmooth ganache and flaky sea salt |
| 10 | Smooth ganache and flaky sea saltstep 9 | | Pour the ganache into a serving bowl, ready to use as a glaze, tart filling, or sauce.⏱ 10sResultChocolate Ganache |
| Total Time | 9 min 5s | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 534kcal | |
| 7g | |
| 42g | |
| 24g | |
| 23g | |
| 13g | |
| 4g | |
| 84mg |
A rich, glossy ganache of 70% dark chocolate, double cream, butter and a pinch of sea salt. Use it warm and pourable as a glaze or a sauce over ice cream; for a spreadable tart or cake filling, leave it to cool at room temperature for about an hour until it holds a swirl. The salt lifts the bitterness and keeps the sweetness in check.
What you’ll doYou will chop dark chocolate into a heatproof bowl, pour hot cream over it with butter and leave it to melt undisturbed. Stirring from the centre brings it together into a glossy ganache, finished with a pinch of flaky salt.
