Chocolate Butter Ganache

From Stonesoup
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This makes a wonderful glossy topping to a chocolate cake. But feel free to let your imagination run wild with it! You can also allow it to set and chop into individual chocolate truffles.

Enough for the top of a 20cm (8in) round cake.
Takes: 15 minutes + cooling
250g (9oz) unsalted butter
250g (9oz) dark chocolate

1. Heat butter in a small saucepan until just starting to simmer.

2. Break chocolate into chunks and place in a heatproof bowl.

3. Pour hot butter over the chocolate and allow to stand for a few minutes.

4. Stir until chocolate is melted and you have a lovely glossy mixture.

5. Cool until thick enough to spread on your cake.

Variations

different chocolate – milk chocolate will also work here. I haven’t tried white chocolate but it should be fine. You may need to refrigerate the mixture to get white chocolate to firm up due to the lower cocoa butter content.

dairy-free / vegan – replace butter with cocoa butter or coconut cream. Don’t use coconut oil as it won’t set properly.

milk-solids-free – Use clarified butter (ghee)

traditional ganache – use cream instead of the butter.

salted chocolate ganache – use salted butter or stir in a generous pinch of sea salt flakes.