- 200ml Double Cream
- 25g Butter
- 180g Dark Chocolate
- 50ml Merlyn Cream Liquor
Merlyn Ganache by Michael Coggan
Ingredients
Method
• Add double cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is warmed throughout. (TOP TIP - do not let the cream boil as this can scorch your chocolate, causing it to become bitter)
• Place dark chocolate in a heatproof bowl and melt over a bain marie, or in a microwave on 30 second bursts.
• Add the Merlyn liquor to your heated cream.
• Add cream to your melted chocolate in 3 parts mixing each part with a spatula this will ensure your ganache is emulsified. (TOP TIP - if your ganache is not emulsified correctly the fat from the cream can pull away from the cocoa butter in the chocolate causing your ganache to split. If your ganache does split heat up a very small amount of double cream and add it in slowly to the ganache whilst mixing to bring your ganache back)
• Place in a container and clingfilm directly. Allow to chill in the refrigerator for a minimum of 6 hours preferably 24 hours.
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