Waste Not, Want Not...
No matter how much we love chocolate, sometimes there really can be too much of a good thing. Honestly!
Having successfully completed our final Season 2 Bake Off technical challenge of Sachertorte, we found ourselves with a healthy helping of rich dark chocolate ganache. You make this by heating double cream until almost boiling, then adding dark chocolate pieces directly into the hot cream, before stirring to produce your glossy ganache. The ratio we used was 60:40 cream to chocolate.
Having coated our Sachertorte we poured our remaining ganache into a container and popped it in the fridge. The set ganache spoons easily from when cold and is easy to portion up.
Using a digital scale we weighed up equal portions of ganache, before placing them on a chilled plate. As the ganache melts beautifully with any heat, you should make sure you're not working in a hot kitchen. If, like us, you have warm kitchen, pop the plate with your ganache mounds into the freezer to chill for 10 minutes.
Sieve a few tablespoons of cocoa into a shallow dish. Don't worry about waste, you can pop it back in your container when you're done. Take your chilled plate out of the freezer and, working quickly, roughly shape your ganache before rolling in you cocoa. Once coated, place back on your plate and move on to the next. It is messy, and the ganache will melt, but the result is 'artisan' and tastes just as good.
Keep chilled and try to make them last...