Gonache

Let's do the recipe first, then I'll give you some suggestions for using it.

200g [8oz] dark chocolate, broken into pieces
25g (1oz) unsalted butter
100g (4oz) double (heavy) cream, chilled

Heat some water in a medium sized pan and put a metal bowl over it, right side up. Make sure the bowl is not touching the water. If you haven't got a metal one, use what you have. Things will just take a bit longer.

Drop the chocolate into the bowl and leave it to melt but keep an eye on it. You don't want it to separate. As soon as you can stir it add the butter and melt it into the mix.

Take the bowl off the heat and stir in the chilled cream. Mix it in thoroughly. You can also add a teaspoon or two of alcoholic flavouring such as cognac, creme de menthe or rum at this stage.

Now transfer the finished gonache into something not made of metal and chill it in the fridge.

That's it. done. What you have is a firmish chocolate that will melt in your mouth (as well as over your fingers). Use it to make after dinner chocolates by taking teaspoonfuls and rolling them in cocoa powder or icing sugar.

Dust small molds with either of the above powders, press the gonache into them, chill and turn out for serving with the coffee.

Use it to fill a sponge or ice a celebration cake.

Melt it over profiteroles and eclairs.

Use it as a filling for sweet biscuits (cookies)

Let your imagination flow - it is as versatile as you are. One mix I made was used as a sauce to serve with sliced pigeon breast. It was laced with a 30 year old brandy!

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First published on Qassia