Ganache Chocolate: the recipe for an exquisite and versatile chocolate cream that can be used to fill and cover cakes, to fill cream puffs or other sweets, to decorate Cupcake or to prepare chocolates. Perhaps not everyone knows that ganache has French origins and was born by mistake: an apprentice pastry chef accidentally overturned a saucepan of hot milk on top of the chocolate so his master scolded him, exclaiming: ‘Ganache!’, Which translated into Italian means say clumsy. And it is thanks to him that today we can taste this fantastic cream. Combine the Chocolate Ganache also with fresh fruit, berries or oranges or with toasted dried fruit. Once it has cooled completely it will take on the consistency of a pudding … mouth-watering! In short, have fun putting delicious recipes on the table to enchant and bring your guests into the fantastic world of ‘The Chocolate Factory’.

Preparation

1

Pour the butter, the two types of chocolate and the cream for desserts into a saucepan.

2

Cook the ingredients over very low heat, stirring occasionally until a smooth and homogeneous cream is obtained. Let it cool and use it as you wish.

Accessories

• Small saucepan

• Knife

• Spatula

Tips and tricks

• Enjoy your chocolate ganache with a spoon or to fill cakes and pies: in this case you do not need to rest as it must be poured while still hot.
• You can try some variations of the ganache cream: offer it with dark chocolate or milk chocolate; with the same procedure you will get the twin white chocolate Ganache, which however has a slightly different dosage.
• For the decoration of 12 cupcakes, you will only need about half a dose of the ingredients.
• If it is too hot and the Chocolate Ganache is too runny or struggles to cool, place it in the refrigerator for 15 minutes or in the freezer for 5-6 minutes.
• Have fun with the whips and create the whipped ganache: as soon as you see that it starts to change color, lighten and become frothy, the cream is ready to be used.
• Pay attention, this cream fears the heat: once close to a heat source, it tends to melt quickly.
• If you prefer you can replace the cream with milk, even vegetable, but in this case we advise you to double the quantity of chocolate.
• The Ganache can also be flavored by adding 1 tablespoon of Rum or Gran Marnier (to be added as soon as the chocolate has melted) or instant coffee, almond flavor, orange peel, orange flower water or vanilla.
• For those wishing to present other types of cream we suggest ours Camy cream: it is nothing more than a delicate compound with a mascarpone flavor, a delicate, fresh, creamy cheese characterized by a sweet taste and persistent butter aroma; cheese that we can propose again with the recipe of Mascarpone cream with raspberriesa sort of revisited tiramisu.

storage

Chocolate Ganache can be left at room temperature for 1 day: in this case it must not have been mounted and the external environment must not be too hot; after which it is better to put it in the refrigerator for a maximum of 2/3 days inside a bowl and covered with cling film.