Chocolate Ganache is amongst the most used topping to garnish cakes, fill pastries or decorate cupcakes. There are several ways to make it, different recipes… I’ve used the simplest one, without even butter. Chocolate Ganache is very easy to make, and you can use it to make simple decorations or more complex ones, just with a pastry bag and some fantasy 😉
Ingredients for 4 servings:
200 ml of whipping cream diflucan without prescription
150 g of milk chocolate
100 g of dark chocolate
Preparation Time: 30 min.
Cooking Time: 10 min.
Tempo totale: 40 min.
Warm up the cream in a saucepan: as soon as it gets to a point of boil, add the chopped chocolates.
Turn the gas off and stir vigorously with a wooden spoon until the chocolates will be completely melted.
Now pour your ganache in a bowl and let it cool down: to make it quicker, you can put the bowl in a larger container with water and ice cubes. Then put in the fridge for a dozen minutes.
Once completely cold, beat with a hand mixer set on the higher speed, untill it will be firm and frothy.
You can use it to fill pastries or decorate cakes and cupcakes.
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