Chocolate Creme Ganache

INGREDIENTS

220g        Fresh Cream

50g           Unsalted Butter

650g         Dark Chocolate, finely chopped

5g             Vanilla Extract

 

PROCEDURE.

  1. Place Cream, Butter and Vanilla Extract into a saucepan. Bring to a gentle boil.
  2. Add chopped Chocolate, take of heat and stir until completely melted. May need to place on heat during melting to help melt all chocolate.
  3. Transfer to a bowl and cover, store at room temperature.
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