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.
1
Chop the chocolate and transfer it to a bowl.
- Dark chocolate: 170 g
2
In a saucepan, heat the cream over low heat without bringing it to a boil.
- Double cream 40% fat: 120 ml
3
Pour half of the cream into the chocolate and mix well.
- Double cream 40% fat: 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.
- Double cream 40% fat: 120 ml
- Vanilla extract: 0.5 teaspoon
5
Leave it for 5–10 minutes.
