That dark chocolate ganache recipe is really yummy with a marvellous still discret honey taste !!
It is perfect for chocolate tarts or stuffed chocolate candies.
After a few hours in the fridge, it stays creamy, soft and melt in your mouth deliciously.
WHAT A TEXTURE !!!
Here's what we need :
200g dark chocolate (60% cocoa), 160g whipping cream, 30g high quality honey, 30g butter at room temperature.
1 culinary thermometer.
Here's what we do :
Chop the chocolate coarsely & melt on low medium heat in a "bain-marie".
In a saucepan, bring the whipping cream & honey to a boil.
Slowly pour 1/3 of the hot cream in the melted chocolate & whisk until well combined & glossy.
Do as well with the second 1/3 then the last one.
When the ganache is 40/104°F, mix in the butter.
Relax, savour & share!