Ingredients
- Double Cream
- Guittard 66% Organic Dark Chocolate Wafers
- Unsalted Butter ( room temperature )
- Icing Sugar
- Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder
Instructions
- Melt Guittard 66% Organic Dark Chocolate Wafers, remove from heat and set aside.
- Bring cream to a boil and then leave to cool for a couple of minutes. Gradually stir cream into the chocolate and then leave to set for 30 minutes.
- Cream butter and icing sugar until light and fluffy. Add in the Guittard Cocoa Rouge 22/24% Dutched Cocoa Powder and then the ganache mix until combined.
- If the butter cream is too soft, place in the fridge until firmer.