The most famous and classic chocolate cream (ganache) is actually a combination of whipped cream with dark chocolate - so ingeniously simple, very fine and tasty. It is used in many cakes and pies, for decoration and in many desserts.
You will find many combinations, each time the proportions of whipped cream and chocolate are different - I stayed with this ganache recipe that I like very much, it keeps its intense chocolate color, it is dense and can be used to decorate a cake.
In the last step I will give you a variant with less chocolate and more whipped cream, to notice the color and texture.
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In a bowl, break the chocolate pieces, add the soft butter.
Pour the whipped cream into a saucepan and put it on the fire until it starts to boil.
Pour over chocolate and butter.
Mix lightly with a spoon and leave it alone for 7-10 minutes.
After this time take a target and start mixing with circular movements in the cream.
You will notice how it becomes more and more uniform and dense.
That's how it should be ready to cool.
It should cool well for a few hours, or even overnight, in the refrigerator.
And this is the cream ready to work.
Many times you will find recipes that recommend beating it well with the mixer, I don't do that - I leave it silky and thicker.
Usually after beating with the mixer the cream becomes lighter in color and fluffier.
Here I put only 500ml hot cream + 150g dark chocolate (without butter) - also mixed, cooled.
I beat it well with the mixer, it had a weirder color, a light brown.
So choose the option you like, I'll stick with the first one :)
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