Composition / ingredients
Step-by-step cooking
Step 1:
We will need cream and chocolate. If the cream is not very greasy, then add a good little butter.
Step 2:
Break the chocolate into pieces. If you are cooking ganache for the first time, then I highly recommend chopping the chocolate smaller, with a knife or in a combine.
Step 3:
Pour the cream into a saucepan and put it on the fire. Do not leave them unattended, because they will boil very quickly. As soon as small bubbles appear, turn them off. We don't need the cream to boil.
Step 4:
Pour hot cream over the chocolate and leave for a couple of minutes. Never pour chocolate with warm cream, this will form chocolate lumps. If such a thing has happened, then the ganache must be filtered.
Step 5:
If cooking with butter, add softened butter. The oil will give the ganache a creamy taste and extra shine.
Step 6:
Knead well. You can use a mixer to make the ganache homogeneous, without lumps.
Step 7:
At this stage, the ganache is ready. It has a smooth, shiny surface. It can be used for glazing cakes, cupcakes, cakes, fruits and berries. If such a ganache is put in the refrigerator for a few hours, then it will become soft and dense - an excellent filling for sweets, you can layer cookies.
Step 8:
If you want to get an airy ganache, then chill it in the refrigerator for about half an hour and whisk well. The cream will lighten a little at the same time. Don't be scared - this is normal
Step 9:
Ganache holds its shape perfectly, and does not blur.
If you use bitter chocolate, you may want to sweeten the cream a little. In this case, add powdered sugar or honey to the cream before heating them,
Depending on what consistency you want to get the cream, add melted chocolate (for thickening) or warmed cream (for a softer consistency).
If desired, the ganache can be flavored by adding cognac or brandy to it.
Well-whipped ganache does not flow out of the bowl if it is turned over.
If you need to reheat the ganache, use a water bath.
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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
