Quick, easy, and super versatile- make it thick and rich for serious chocolate connoisseurs, or light and delicate for those on diet :) or just eat the ganache as is!
Ingredients
1 bar of dark chocolate, broken up into pieces
150ml double thick cream
+- 600ml milk
(makes about 3 mugs)
Method
Pop the cream in a small saucepan over a medium heat, stir continuously until you reach boiling point then immediately take off the heat.
Add the chocolate pieces and stir until it’s all melted and combined. Pop back on a low heat if you need some help melting stubborn bits of chocolate.
Your ganache should be thick and glossy, and sort of 'plop' off of a spoon :)
At this consistency it is great for spreading on cakes, but for a more fudgy consistency leave in the fridge to firm up a bit. For your hot chocolate I would suggest using it at the soft consistency, or a medium consistency (what I find to be my favourite, achieved after leaving in a tupperware at room temperature overnight).
Add 2 tablespoons to a mug for a medium strength hot chocolate, 3 to 4 tablespoons for a serious hot chocolate. Add a dash of milk and mix until combined, then top the mug up with milk and give another good mix.
Heat in the microwave for about a minute and a half. Add a pinch of salt to bring out the flavour, and serve :)
For the truly decadent, a blob of whipped cream and a marshmallow make great accompaniments. For the seriously sensitive, use only 1 tablespoon ganache, half a mug of boiling water, and half skimmed milk.
For the adventurous, experiment with flavoured ganaches: try Lindt's sea salt dark chocolate, chilli dark chocolate, or a dark chocolate containing crystallised ginger.
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