Composition / ingredients
Cooking method
1. We send the glass (ordinary glass) to the refrigerator (with its help we will check the readiness of the ganache).
2. Well, now we break the chocolate into squares, put it in a glass bowl.
3. Pour cream to the chocolate.
4. We send the bowl to the microwave for exactly 30 seconds, after which we take it out and mix it (don't be confused by the fact that the chocolate has turned into shapeless lumps, everything is fine).
5. We send the bowl to the microwave, reheat the mass for 10 seconds, then take it out of the microwave and mix until the chocolate is completely dissolved.
6. At this stage, you need to adjust the consistency: if the ganache barely drips from a teaspoon, it needs to be diluted with cream a little (literally half a teaspoon, do not overdo it), and if the mass flows from a beautiful flying spoon, the consistency is perfect.
7. We take the glass out of the refrigerator and check the correctness of the preparation of the ganache: if the drip drains to half the glass and freezes, everything is just gorgeous, otherwise (if it flows lower) the ganache needs to be thickened with chocolate, adding a small slice of it, warm it up in the microwave for 10 seconds and try again.
Let everything work out just perfectly!
The caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Milk chocolate - 550 kcal/100g
