Cream Ganache on milk chocolate
0
5282
Kitchen
French
Calorie content
342.8 kcal
Portions
5 port.
Cooking time
15 minutes.
Proteins *
5.3 gr.
Fats *
23.1 gr.
Carbohydrates*
29.3 g
Ganache cream on milk chocolate turns out to be more pliable in consistency and slightly softer in taste than the version on dark chocolate. In general, the thickness and flavor can be controlled by the amount of cream added, and chocolate with any cocoa percentage can be used. In this recipe, we give specific proportions that give a successful result - you don't have to guess and get lost in the cooking process.
Ingredients
Cooking process
Despite the fact that we will prepare ganache on the basis of milk chocolate, we recommend using a little black, as this adds a touch of pure chocolate richness and prevents the finished cream from being sugary. If chocolate bars are used, break them into small pieces or finely chop them with a knife. If chocolate drops are used, then they no longer need to be crushed. Unload the chocolate into a heat-resistant bowl.
Pour the cream into a saucepan and heat on the stove until hot. Do not bring to a boil. If, during heating, the surface is covered with a characteristic film, it must be removed. Of course, cream can be used with a fat percentage of 30% or more, which is usually used for ganache and in general for whipping. But taking into account the fact that both chocolate and butter in the composition will already provide the density and stability of the finished cream, it is permissible to take less fatty cream.
Then put the softened butter in the chocolate-butter mass and continue to stir. If you cannot achieve uniformity and there are unmelted pieces of chocolate, you can put the bowl in a water bath - this will speed up the dissolution. It is also permissible to slightly punch the mass with a hand blender.
Bon Appetit!