- Prep Time: 10 minutes
- Cook Time: 5 minutes
Chocolate "Ganache" is definitely a recipe confectionery would make no sense without. It has a wide use in desserts, especially in cakes. The origin of this recipe is France, with a very special story. It is thought that the creation of this recipe is the random mistake of a patisserie student, who mistakenly poured the hot milk over a few pieces of chocolate, which is why the teacher gave it the name "ganache", which means clumsy.
- In a pot add the cream for cakes and cook it in low heat until the cream is almost starting to boil (immediately remove it from the heat before it starts to fully boil).
- After removing the whipping cream from the heat, add it to the bowl with the chocolate cut into small pieces and leave it idle (without mixing) for about 5 minutes.
- With an egg mixer (not electric) mix the cream with the chocolate for about one minute until a compact mass is formed.
- In the bowl add 1 tablespoon of butter (to give it brightness), salt and mix for one more minute.