Chocolate ganache mounted by Amourducake

Instructions

1. In a saucepan, heat the cream and bring to a boil.
2. Break the chocolate into a bowl. Pour half of it over the chocolate and mix with a spatula. Pour in the rest and continue mixing to obtain a smooth and homogeneous mixture.
3. Add the butter. Film and place in the freezer for 6 hours or 1 hour (I have place in the fridge).
4. Once the ganache has cooled, beat with an electric mixer, a creamy whipped cream will form, continue beating until thickened.
5. Place in a piping bag and garnish your pastry.

Council:

• For a simple ganache stop at step 3 of the recipe.
• Don't burn your chocolate! If you need a microwave, use short bursts of 10 seconds at 50% power.
• If your ganache is too liquid, let it cool to harden or add chopped chocolate.
• If your ganache is too thick you can reheat it or mix it with hotter cream / any liquid you like.
• NAny chocolate can be made into a ganache ATTENTION with white chocolate which is known to burn easily, so use it at very low temperatures.
• A ganache will serve you to ice a cake for example or for the drip cake.

Method of preservation:

A ganache can be stored at room temperature for 2 days after that you have to refrigerate it. You can store it in an airtight container in the refrigerator for up to one month and in the freezer for up to two months.

Inspiration for cakes with chocolate ganache

• 
• by Adil Klinghofer
• 
• by lifeloveandsugar
• 
• by beyondfrosting
• 
• 
• by displacedhousewife
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