Extra Luscious Chocolate Ganache

• Baker's Note: When melting the dark chocolate and cream, use a medium saucepan to have enough space to stir comfortably. If your saucepan feels cramped, opt for a larger one to prevent uneven melting and ensure smooth mixing. It's important to use good-quality dark chocolate; I use 66% Valrhona. Some chocolate bars contain additives or artificial ingredients that can prevent you from achieving the silky consistency you're aiming for when making ganache.
   
• Chop 400 grams of dark chocolate, unless you're using callets like I do, in which case there's no need.
   
• In a medium saucepan, combine 400 gram dark chocolate, 15 gram glucose syrup (if using), 1 teaspoon espresso powder (if using), A pinch of sea salt, and 450 gram heavy cream. Melt over medium heat, stirring gently and often. Once melted and smooth take the saucepan off the stove. Then carefully pour the chocolate mixture into the bowl of your standing mixer, and set aside for now.
   
• Bakers Note: For the whipped egg yolk mixture, fill a medium saucepan with about 5-7 cm (2-2.75 inches) of water for the double boiler. Ensure the water simmers gently and does not touch the bottom of the heatproof bowl placed on top for even and gentle heating.
   
• In a heatproof bowl, combine 100 grams of egg yolks, 100 grams of white sugar, and 1 teaspoon of vanilla bean paste. Place this bowl over a saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water. Using a hand mixer (also known as a hand beater), start whisking at low speed to dissolve the sugar. Once the sugar is dissolved, increase the speed to medium and continue whisking for about 6 minutes, or until the mixture thickens. Then, remove the bowl from heat.
   
• Immediately pour the whipped egg yolks on top of the chocolate mixture in the mixer bowl. Fit the mixer with the paddle attachment and mix on low speed for 10 minutes until it is completely emulsified and cool down. When done your ganache should look glossy and smooth, with no hint of graininess. This means that the emulsion has been perfectly archieved.
   
• Then pour the cooled chocolate mixture into an airtight plastic container and refrigerate for about 30 minutes. After 30 minutes, take the container with the ganache out of the fridge and give it a stir with a spoon or a spatula, and check the consistency. If you have used 66% chocolate, after 30 minutes, it will likely look like a very soft pudding. Place it back in the fridge for about 10 minutes, then give it another stir and check the consistency again. Depending on the type of chocolate you've used, it might set quickly or take a bit longer to set. I usually take it out of the fridge after a total of 40 minutes and then let it sit on the kitchen counter for 5 minutes before I spread it on my cake.
   
• Baker's Note:  Be cautious about leaving it in the fridge too long, as it can become overly thick and difficult to spread on your cake.For this recipe I used Valrhona 66% chocolate. If you choose a higher percentage chocolate, like 70%, be aware it may set faster. Check the ganache at 30 minutes for the right consistency, as it might be ready sooner than with 66% chocolate.
   
• Enjoy this delicious ganache spread over your favorite chocolate cake. This recipe makes enough to cover two 20cm/ 8-inch round cake layers. I pair it with one layer from 'My Favorite Chocolate Cake' baked in a 20cm/8-inch heart-shaped pan instead of a round pan. You can find 'My Favorite Chocolate Cake' in the basic recipes category of my app.
   
• This delicious ganache is so luxurious, and have a lovely smooth texture that’s a dream for coating cakes. Just a heads up, though: the chocolate might look a bit darker as it sets Totally normal, but something to keep in mind. 
   
• Add some fresh raspberries on top, becausce chocolate and raspberry together? It's a timeless, no-fail mix, especially if I'm making this for a special occasion like Valentine's Day.
   
• If you plan to serve a delicious chocolate cake with this delicious ganache with? Do yourself a favor and whip up some raspberry sauce. Toss those fresh raspberries into a food processor, give them a whirl, and then drizzle that vibrant, tangy sauce over your cake slices. The combo of that tart raspberry, rich chocolate cake, and this delicious ganache? It's out of this world!
   
• Keep leftovers in an airtight container in the fridge for up to 3 to 5 days depending on the expire date of the cream.