Chocolate ganache cream, a delicious preparation of French origin, is linked to a legend. It is said that a French pastry apprentice accidentally poured boiling cream over chocolate bars. The head pastry chef scolded him, calling him a clumsy (ganache in French). To try to fix the mistake, the apprentice began to quickly mix these ingredients, creating a delicious preparation.
To make this delicious cream, you need cream, butter, and dark chocolate, which when combined together with a few steps, become ganache. A very versatile cream, to be used in various ways: to fill cakes, éclairs, and tarts. And that’s not all! Whipped, it is perfect for decorating cupcakes or making chocolates.
The other day, when I prepared it, I enjoyed it by the spoonful. It was delicious! Curious to discover how to make it? Let’s go into the kitchen together because the chocolate ganache cream will be ready in a click!
If you’re interested in other cream recipes to use for filling desserts, also check out:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: French
- Seasonality: All seasons
- Energy 450.18 (Kcal)
- Carbohydrates 12.20 (g) of which sugars 1.68 (g)
- Proteins 6.40 (g)
- Fat 41.74 (g) of which saturated 14.14 (g)of which unsaturated 7.71 (g)
- Fibers 6.23 (g)
- Sodium 9.26 (mg)
Indicative values for a portion of 73 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 0.85 cups heavy cream
- 5.29 oz dark chocolate
- 1.06 tbsp butter
Tools
- Bowl
- Cutting Board
- Knife
- Saucepan
Steps
First, put the butter and cream in a saucepan. Bring it to the heat until it almost reaches a boil. Meanwhile, chop the dark chocolate. As soon as the cream reaches a boil, add the chocolate and mix with a whisk or spoon until the chocolate has melted. Cover with plastic wrap and place in the refrigerator to cool for at least 1 hour.
After the resting time, take the cream out, remove the plastic wrap, and mix with a spoon or electric mixer to soften it. The ganache is ready to be used for filling cakes, éclairs, or enjoyed by the spoonful.
Storage and Tips for Chocolate Ganache Cream
Dark chocolate ganache can be stored in the refrigerator for up to 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Chocolate Ganache Cream
Can I use milk chocolate?
Yes, you can partially or completely replace the dark chocolate with another chocolate of your choice.
