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Dark Chocolate Ganache Cream

2585

Kitchen French

Calorie content 397.8 kcal

Portions 2 port.

Cooking time 15 minutes.

Proteins * 5.8 gr.

Fats * 28.5 g

Carbohydrates* 31.3 gr.

Content

Ganache is a persistent, chocolate-based cream. It was invented in France and quickly won the love of confectioners and chocolates around the world. It is a pleasure to work with this cream, because it is malleable and obedient. To make a ganache really successful, you need high-quality chocolate for it. Bars with cheap cocoa butter substitutes are unacceptable. Butter should also contain nothing but cream. Spreads and margarine cannot be used. By carefully choosing the products for the cream and observing the indicated proportions, you can definitely prepare this magic cream.

Ingredients

Dark chocolate 100 g Cream 33% or Cream 30% 100 ml Butter 30 gr.

Cooking process

Break dark chocolate into small pieces or chop finely with a knife. We place it in a bowl.

The chocolate needs to be melted. You can do this in the microwave, heating the bowl with the pieces at intervals of ten to fifteen seconds. After each heating, be sure to thoroughly knead the mass so that the product melts evenly. If you are not sure about working with a microwave, you can melt the chocolate by placing it in a water bath. We achieve uniformity and smoothness.

Place the cream in a saucepan and heat until hot. If a film forms on the surface during heating, we must remove it.

Pour hot cream into melted chocolate, mix well. Let the resulting mass cool to a slightly warm state.

It is better to get the butter out of the refrigerator in advance and let it soften at room temperature. It is not recommended to melt the butter to a liquid state - this will ruin the structure of the ganache. Put the soft butter in the chocolate mass and stir until it completely combines with it.

Additionally, we punch the resulting cream with an immersion blender - this will ensure smoothness and homogeneity.

The prepared ganache can already be used. For example, to cover a cake. After the product with ganache is chilled in the refrigerator, the cream will thicken and harden. When cutting, the ganache does not crack, but is cut evenly with the cake.

Bon Appetit!