Dark chocolate butter ganache

A Belgian classical butter ganache a must for all confectionery counter displays. This recipe yields a texture that’s perfect for piping into moulded pralines.
Level:
Medium

Dark chocolate butter ganache

Ingredients: Dark chocolate butter ganache

  • 300 g
    cream
  • 100 g
    glucose

Preparation: Dark chocolate butter ganache

Bring to the boil together. Take off the heat.

Ingredients: Dark chocolate butter ganache

  • 70 g
    butter

Preparation: Dark chocolate butter ganache

Add and mix in.

Ingredients: Dark chocolate butter ganache

  • 50 g
    invert sugar

Preparation: Dark chocolate butter ganache

Add. Leave the mixture to cool down to 35°C.

Ingredients: Dark chocolate butter ganache

Preparation: Dark chocolate butter ganache

Pour the mixture over the chocolate and mix well. Pipe into moulded praline shells, leave to harden and close.