Two years ago I was standing in a very long line at the Black Pearl Epicure annual sale. I struck up conversation with the lady next to me about the huge 2.5kg bag of Callebaut couverture 70% dark chocolate callets I was holding. We discussed different recipes and the one I still remember is her speedy way of making chocolate ganache.
250g dark chocolate callets/buttons or chopped
1/2 cup cream
In a food processor blitz the chocolate until it resembles breadcrumbs.
In a small saucepan, heat the cream until it just starts to boil around the edges. With the motor running on the processor add the cream slowly and blitz until all combined.
Pour into a small bowl and sit at room temperature, stirring from time to time, until it cools and thickens.