And today "another cooking lesson, simple-simple, promised. We will learn how to make a ganache with our hands, a cream that is well suited to cover cakes or fill irresistible sweets. Generally, ganache cream is prepared by mixing cream fresh and dark chocolate in equal parts; sometimes butter is also added. I clearly will not use butter and I will reveal all the tricks to modulate the consistency to your liking. Let's find out the recipe together.
Video of the Recipe
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Identity Card of the Recipe
- 427 KCal Calories per serving
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Ingrediants
- 200 g of dark chocolate
- 180 g of fresh cream
Materials Needed
- Bowls
- Small saucepan
- Electric whips
- Sac à poche (optional)
- Chopping board for chocolate
- Knife
- Precision balance
Preparation
- Finely chop the dark chocolate with the help of a sharp knife or a grater.
- Meanwhile, heat the cream in a double boiler, but avoid boiling.
- Melt the chopped chocolate in the cream with the help of a whisk.
- Prepare a bowl with ice and water, then immerse the saucepan in this iced solution and whip the mixture with an electric whisk until the cream is consolidated.
The right idea
It is possible to prepare the ganache cream in time: in this case, the hot mixture of cream and chocolate should be left to cool at room temperature and then placed in the refrigerator for a few hours. Once removed from the fridge, it will not be necessary to immerse the bowl in ice water because the mixture will already be very cold. However, it is advisable to cool the whisks in the fridge as well.- The ganache cream can be used to cover cakes or to fill sweets (ideal for pouring into a pastry bag). Remember that the greater the quantity of chocolate, the greater the consistency of the ganache.
Alice's comment - PersonalCooker
Even without butter, we obtained an excellent ganache, shiny and dense at the right point. What do you say, let's go and stuff some macarons? Then follow me in my next recipe!Nutritional values and Health Comment on the recipe
The Chocolate Ganache Cream (Without Butter) is a highly caloric pastry base, albeit less energetic than the classic version with butter. It is a sweet sauce very rich in fats (mostly saturated) and simple sugars. The Chocolate Ganache Cream (Without Butter) is not a suitable food for nutrition in case of overweight and / or hypercholesterolemia.
