Chocolate Ganache

200g Dark Chocolate
200g Heavy/Double Cream
3 Tablespoons Condensed Milk
50g Butter


  • Chop the chocolate and set aside.
  • Heat the cream and butter in a small saucepan over medium heat.  Cream and butter can also be heated in microwave.
  • Bring them to a boil.
  • Pour the boiling cream and butter solution over the chopped chocolate and allow to stand, without stirring, for a few minutes.
  • Stir gently with a spoon or whisk until smooth. Be careful not to incorporate air in the solution. Add the condensed milk.

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