Recipe

Dark Chocolate Ganache Recipe
Ingredients
Element #3 Dark Chocolate Ganache Insert:
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup 1 Tbsp/ 135g) heavy cream
5 oz (135g) dark chocolate, finely chopped (or use dark chocolate chips)
3Tbsp + 1/2tsp (45g) unsalted butter softened

Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.

Preparation time: 10 min

Directions
Make caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color

While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.

Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.

Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Notes
Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.