Blackberry & violet ganache

Ingredients

• 200 g Lindt White Chocolate (placed in a stainless steel bowl)
• 200 g pouring cream (minimum 35% fat)
• 25 g unsalted butter (room temperature)
• 1/4 cup of fresh blackberries (washed)
• Few drops of violet essence

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Preparation

• Gently heat the cream and fresh blackberries in a small saucepan until it reaches boiling point and remove from the stove. Add the violet essence.
• Pour 1/3 of the cream and blackberry mixture over the white chocolate. Using a whisk blend the chocolate and cream by hand, using circular motions starting from the centre of the bowl.
• After, most of the chocolate has been combined add the remaining cream and then the butter.
• Continue to use the hand whisk to emulsify the ingredients then finish off by using a Bamix or hand held mixer.
• When using the mixer, tilt the bowl and use short pulses as we don't want to add to much air.
• The purpose of blending the ganache with the hand held mixer is to make it thicker with a silken melt in the mouth texture.
• Cover the surface with cling film and refrigerate until ready for use - should be firm but not solid.