Chocolate Ganache

4 servings

50 minutes

Ganache is a culinary marvel of French cuisine, elegant yet simple at the same time. Its history dates back to the 19th century when a pastry chef accidentally mixed warm cream with chocolate, resulting in an astonishingly smooth and rich mixture. Classic ganache has a silky texture and deep chocolate flavor, complemented by a delicate creamy note and vanilla aroma. It serves as the base for many desserts: used as icing for cakes, filling for candies, and the foundation of chocolate mousse. Ganache easily transforms: when chilled it becomes thick, while warm it is flowing and glossy. This versatile culinary ingredient is a true delight for gourmets and lovers of exquisite sweets.

Energy value per serving

• Calories: 341.1
• Proteins: 3.4g
• Fats: 27g
• Carbohydrates: 21.9g

Ingredients

• Dark chocolate: 170 g
• Cream 40%: 120 ml
• Vanilla extract: 0.5 tsp

Cooking steps

1. Chop the chocolate and transfer it to a bowl.

   Required ingredients:

   • Dark chocolate: 170 g

2. In a saucepan, heat the cream over low heat without bringing it to a boil.

   Required ingredients:

   • Cream 40%: 120 ml

3. Pour half of the cream into the chocolate and mix well.

   Required ingredients:

   • Cream 40%: 120 ml
   • Dark chocolate: 170 g

4. Add the remaining cream and vanilla, and mix again. If there are still chocolate pieces, place the bowl over a water bath for 20-30 seconds while stirring.

   Required ingredients:

   • Cream 40%: 120 ml
   • Vanilla extract: 0.5 teaspoon

5. Leave it for 5–10 minutes.