Perfect to top a cake with, but you can also cool it and roll balls from the set ganache for easy treats. Don’t heat the chocolate and cream together until too hot or the mixture will split and your ganache will be ruined – use it as an ingredient in chocolate cake instead of tossing it.
I once had perfect ganache and then toasted the hazelnuts and added them directly to the ganache. The heat from the hazelnuts split the mixture. So don’t try that yourself!
- 150gr dark chocolate
- 150gr heavy cream
- 100gr hazelnuts
Chop the hazelnuts. Toast them in a dry frying pan. Pour the hazelnuts on a plate and leave to cool.
You can make the ganache both ways. Either heat the cream until boiling point and pour it over the chocolate, then stir slowly to combine and melt the chocolate. Another option is to melt both together in the microwave, using short bursts and stirring in between. When the chocolate is almost melted, stop heating it further. The bowl and mixture will hold enough heat the melt the rest.
Stir the cold hazelnuts into the ganache.