Makes enough ganache for an 18–20cm/7–8in cake Tip the chocolate and butter into a bowl and set aside. Pour the cream into a saucepan, add the sugar and bring to the boil, stirring occasionally.

About Milk Chocolate and Peanut Butter Ganache Recipe: A thick, chocolate ganache is something nobody would be able to resist. Milk chocolate and peanut butter ganache along with chocolate crumble and ...

Flavorwise, this cake can rumble with the rest of them. Each layer is buttery and rich, and the chocolate ganache on top makes it decadent. The ganache is made with a simple combination of ...

Dark chocolate makes a wonderful ganache for filling bonbons and tarts or decorating ... and toffee, like the flavor of dulce de leche. Essentially, Blonde chocolate is a white chocolate that's been ...

But hold onto your forks, because this cake doesn’t stop there. A silky drizzle of chocolate ganache cascades down the sides, adding an extra layer of luxury. And the pièce de résistance? A crown of ...

Meanwhile, put the chocolate and butter in a large bowl. Add 6 tablespoons water to the sugar in a small saucepan, and bring to boil. Once boiling, pour over the chocolate-and-butter mixture ...

Keep chocolate truffles in an airtight container and store in the fridge for up to three days. Truffles are best made in advance, as the ganache mixture needs to cool and set before it’s handled.