DARK CHOCOLATE GANACHE GLAZE
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Prep time: 
Cook time: 
Total time: 
Serves: 600g
 
Ingredients
  • 260ml Whipping Cream
  • 50g Caster Sugar
  • 40g Liquid Glucose
  • 250g Dark Chocolate chopped into chunks (at least 50% Cocoa Solids)
Instructions
  1. Put the cream, sugar and liquid glucose in a saucepan and bring it to the boil.
  2. Add the hot cream mixture to the chopped chocolate, mixing until the chocolate melts and the ingredients come together.
  3. Pour into an airtight container and cover with cling-film, pressing to the surface of the glaze so that condensation or a skin doesn't form.
  4. When cool place the glaze in the fridge and use within 4 days.
Recipe by Patisserie Makes Perfect at https://www.patisseriemakesperfect.co.uk/stout-salted-caramel-opera/