Creamy honey dark chocolate ganache

1 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.


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!