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Chocolate Ganache

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Serves: Makes 1 cup ganache or 20 truffles

Ingredients:

  • 125g Western Star Unsalted Butter, chopped
  • 125g dark chocolate, chopped

Grand Marnier & Coconut

  • 2 tablespoons Grand Marnier or Orange Liqueur
  • ¾ cup toasted desiccated coconut
  • extra toasted coconut, for coating

Hazelnut

  • 2 tablespoons Frangelico or Hazelnut Liqueur
  • chopped roasted hazelnuts, for coating

Method:

Combine butter and chocolate in a glass bowl, over a saucepan of simmering water, stirring occasionally until melted and smooth. Alternatively melt in the microwave on Medium stirring every 30 seconds until smooth.

To ice a cake or brownie: Cool to room temperature before spreading over cooled cake or brownie.

To make truffles: Add preferred flavouring to cooled ganache. Refrigerate until firm, then roll small teaspoonfuls of the mixture into balls before rolling in cocoa, sprinkles, toasted coconut or chopped nuts.

Photo: Chocolate Ganache