Chocolate Ganache Cream

Ganache is a French term for a smooth and velvety mixture of chocolate and cream. It was invented around 1850, though its exact origin is unknown: some sources claim it was created by the Swiss, who used it as a base for pralines, while others attribute it to the Parisians. The cream prepared with this recipe is sufficient to cover a cake with a diameter of 23 cm.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 230 g chocolate, dark

  • 180 ml Sweet cream

  • 30 g Butter, unsalted

  • 1 spoon Alcohol, Gin

Steps

  1. Coarsely chop or grate the chocolate and place it in a medium-sized bowl. Pour the cream into a cup, add the butter, and heat the mixture over medium heat. Just before the cream boils, pour it over the chocolate. Wait a few minutes without stirring, then gently mix with a whisk until you achieve a smooth and uniform mixture. Stir gently, do not whip, to avoid incorporating air into the cream. Add the brandy and mix again.

  2. Use the prepared cream as desired (for cakes, pralines, truffles, biscuits, etc.).

Nutrition Information (Per 100g)

  • Calories: 564.99 kcal
  • Fat: 36.51 g
    • Saturated Fat: 21.52 g
  • Carbohydrates: 53.81 g
    • Sugars: 41.51 g
  • Protein: 3.46 g
  • Fiber: 6.15 g

Advice

The cake coated with chocolate cream must be cooled to prevent the cream from losing its shine. Use a wide, rounded knife for the process. First, use the cream to correct any irregularities in the sponge cake: apply a thin layer of cream over the entire cake and let it sit in the refrigerator for 5 minutes. Then, coat the cake again with the cream by pouring it onto the center of the cake. Spread the cream to the edges with wide circular motions, and then around the sides.