Chocolate Ganache

• On medium to high heat, pour heavy cream in a saucepan and stir until it comes to a simmer.
• Pour the chocolate and stir until it melts and mixes well with cream.
• Let the mixture stand for 5 minutes.
• Add butter and stir until a smooth consistency is formed.
• Let the ganache cool slightly before usage. 

Tip:

Whenever you are using chocolate ganache, always ensure that it is just warm enough to be easily poured. If the ganache starts to become stiff, use the double-boiler technique to melt the ganache; fill a saucepan with water and bring to boil. Placea bowl of ganache over boiling water and turn the flame to simmer. Stir as the chocolate melts from the heat of the steam and warms through. 

Trivia

• Chocolate ganache was first made in the 1850s by a a Parisian patisserie
• Chocolate was first consumed as liquid and not as solid as most people do today.
• Cocoa beans were used as currencies by the ancient Incans and Mayans.
• In the famous Hitchcock movie Psycho, chocolate syrup was used as blood for the famous and spine chilling shower scene.
• The average person will have around 10,000 chocolate bars in his/her lifetime.
• Over 50% of people have chocolate as their choice for any dessert be it ice cream, milkshake, cake etc.
• The most chocolate-eating nation in the world is… you guessed it: the land that makes the best chocolate-- Switzerland of course! An average Swiss consumes over 20 poundsof chocolate in a year.