Chocolate ganache with orange zest
4 servings
20 minutes
Chocolate ganache with orange zest is a refined treat from European cuisine. This delicate, velvety dessert captivates with the combination of bitter chocolate and the bright citrus freshness of orange zest. Its history traces back to French culinary traditions where ganache is traditionally used as a filling for candies, cream for cakes, or as a standalone dessert. In this recipe, chocolate is melted in a water bath and combined with butter and milk to create a smooth texture. Salt enhances the depth of flavor while orange zest adds a refreshing aroma. This ganache can be served warm or chilled, used as a sauce for fruits, filling for pastries, or simply enjoyed with a cup of strong coffee.
1
Put a pot of water to boil. When the water boils, cover it with a glass deep plate. This will be a water bath.
2
Break the chocolate right in the packaging, then place it in a plate over a water bath.
- 70% dark chocolate: 200 g
3
Add a pinch of salt and finely grated zest.
- Salt: pinch
- Orange zest: 1 tablespoon
4
When the chocolate starts to melt, add butter to it, and then milk.
- Butter: 1 teaspoon
- Milk: 150 ml
5
Mix until a homogeneous consistency.
6
Ganache can be served both warm and chilled for a couple of hours in the refrigerator.
