Bring the cream to a boil and pour over the finely chopped chocolate.
Stir the mixture with a whisk until the chocolate is completely melted.
When all the chocolate has melted, add the soft butter in several batches.
To make a glossy ganache, emulsify with an immersion blender, taking care not to create air bubbles.
The taste of ganache can be characterized by using fruit juices or infusions instead of heavy cream. In this case, you have to substitute 35% of the weight of the liquid (corresponding to the quantity of fat brought by the heavy cream) with soft butter.E.g. I use licorice infusion for a white chocolate ganache.The 500gr of cream (35% fat matter) indicated in the basic recipe bring: 500 x 35% = 175gr of fat Liquids = 500-175 =325grI replace the part of the liquid with equal weight (325gr) of licorice infusion. In the end, I melt the white chocolate (1kg) and add 175gr of soft butter, letting it melt into the hot ganache.