Ganash is a cream of chocolate and fresh cream used as a filling for sweets and cakes and for decorating desserts. Can be flavored with spices, fruits, coffee, alcohol.
Ganache recipe
1. Take 200 grams of cream and bring to a boil. Pour in 300 grams of chopped chocolate. Let the ganache cool and ripen, while it thickens.
2. To make the ganache glossy, add a little butter to the mixture while it is still hot.
3. Stir the ganache with a whisk until completely homogeneous.
4. After boiling, the cream can be drained, boiled again and then add the chocolate.
Proportions of chocolate and cream for ganache:
- thick icing for cakes – proportions 1: 1
- soft, flowing glaze – 1: 2,
- chocolate truffles – 2: 1.
We will remind, earlier we talked about what unusual sea cakes became mega-popular during the quarantine, and also shared the recipe for the “Elephant’s Tear” cake, which many have been talking about lately.