Chocolate ganache
8 servings
120 minutes
The name comes from the French ganache - "spice", which is confusing: in fact, the basis of ganache is chocolate, and spices may not be used at all. Any chocolate can be used, the classic is dark, but ganache can be made with white , milk, and chocolate with different additives.
1
Combine cream with glucose syrup in a saucepan and bring to a boil.
- Heavy cream 35% fat: 270 ml
- Glucose syrup: 40 g
2
Chop the chocolate finely, place it in a deep bowl, and pour hot cream over it.
- Dark chocolate: 225 g
3
Wait 10-15 seconds, and when the chocolate starts to melt, stir the ganache into a smooth mass. It's easiest to do this with a spatula, starting from the center and gradually incorporating the mass from the edges.
4
Place the ganache in the refrigerator and stir occasionally until it thickens to a consistency that holds its shape well.
