Chocolate Ganache

Place the cream, vanilla, sugar and glucose in a saucepan and bring to the boil.

Once boiling, take off the heat and add in the chocolate.

Until all the chocolate has melted. A whisk will work fine as well, but the ganache will be smoother and silkier using a blender.

Mix in the soften butter last and mix until smooth and glossy.

Pour ganache into a bowl, cover surface with cling film and allow to sit at room temperature overnight.

Of course you can also substitute the chocolate with a flavoured Excellence to suit certain recipes. Lindt Excellence Chilli can be very interesting.

Just be aware that different cocoa contents in the chocolate make the ganache set either firmer or softer which a chocolate such as Dessert 70% Cocoa setting the ganache quite firm due to the high cocoa content.