Dark Chocolate Ganache

This chocolate ganache is good to be used as icing on cake, like Sacher Torte, or use as filling in Macarons,  or coating on Eclairs, or just as dipping sauce for your finger biscuit.

Ingredients
Cream 250g
Glucose 30g (I have tried using honey instead to get the nice flavour and scent of honey, it works well!)
Vanilla Bean 1pc (or can be replaced by 1tspn of Vanilla Paste)
Dark Chocolate 500g
Unsalted Butter, Soften 100g

Equipments/ Tools That You May Need
Saucepan
Mixing Bowl
Heat Proof Spatula

1, Place the Cream, Glucose (Honey), Vanilla Bean into saucepan and bring to simmer. Allow to infuse for 5mins and return to boil.
2. Add in the chopped chocolate and stir until smooth.
3. Add the butter and mix until smooth.
4. Allow to cool. Beat it well with paddle and use immediately.