Ganache (creamy chocolate cream)
4 servings
20 minutes
Ganache is the embodiment of elegance and refined taste in French pastry tradition. This creamy chocolate cream was created by skilled Parisian confectioners and has since become an essential element in the world of desserts. The smooth, silky texture of ganache makes it perfect for glazing cakes, filling candies, and even as a standalone treat. The deep rich flavor of dark chocolate, complemented by the tenderness of cream and a light sweetness from powdered sugar, creates a harmony that can captivate even the most discerning gourmets. Butter adds extra velvetiness to the cream, making it even more melt-in-your-mouth delicious. Ganache is a symbol of refined gastronomy accessible to anyone who wants to touch the magic of French desserts.
1
Chop the chocolate and place it in a bowl. Pour cream into a small saucepan, add powdered sugar, and mix. Bring the cream to a boil (but do not boil) and remove from heat.
- Dark chocolate: 100 g
- Heavy cream 35% fat: 110 ml
- Icing sugar: 2 tablespoons
2
Pour hot cream into the chocolate and let it sit for two to three minutes without stirring. Then whisk until smooth.
- Dark chocolate: 100 g
- Heavy cream 35% fat: 110 ml
3
Add butter. Mix again.
- Butter: 35 g
