Ganache is a delicate French cream, cooked on the basis of chocolate. It is used as a glaze for pastries, filling cakes, bases for mastic. It can be different in consistence: thick or liquid. Let's find out how to make chocolate ganache.
The recipe for chocolate ganache
Ingredients:
- cream 35% - 110 ml;
- bitter chocolate - 100 g;
- butter - 35 g;
- powdered sugar - 2 tbsp. spoons.
Preparation
For the preparation of the ganache cream, break the chocolate into pieces and put it in a saucepan. Pour the cream into a bucket, pour in the powdered sugar and mix thoroughly. Bring the mixture to a boil, but do not boil, and then pour everything to the chocolate and leave for a couple of minutes. After that, stir the mass with a corolla to a homogeneous consistency, put butter butter and mix again. As a result, you should get a brilliant chocolate ganache under the mastic.
Chocolate ganache for a cake
Ingredients:
- milk - 100 ml;
- butter - 200 g;
- bitter chocolate - 200 g.
Preparation
And here is another recipe for chocolate ganache for a cake. To begin, we prepare a steam bath so that a smaller saucepan touches the bottom of the water. Then in a smaller capacity, pour the milk, and while it is heated, break the pieces of chocolate into pieces. Then we pour them into hot milk, wait until the chocolate is completely dissolved, and remove it from the steam bath. We put the softened butter and thoroughly mix the chocolate ganache until a uniform shiny mass is obtained. We put the mass in the refrigerator for about 15 minutes, after which the chocolate ganache to cover the cake is ready!
Recipe for chocolate ganache cream
Ingredients:
- bitter chocolate - 400 g;
- coconut milk - 350 ml;
- brown sugar - 100 g.
Preparation
So, take the tile of bitter chocolate and cut it into small pieces. Now pour into a saucepan fat coconut milk, put on a weak fire and heat it to almost boil. After that, pour the brown sugar to taste, stir well with a whisk so that the crystals are completely dissolved. Again, waiting for the milk to warm up to about 90 ° C and pour it neatly into chopped chocolate. Leave the minutes for 10 and until we touch the mass and do not mix! Then we begin gently and very gently stir the mixture, but do not whisk until a homogeneous chocolate ganache is obtained.