Dark chocolate ganache for filling the cavities of each cake, and for flavoring the chocolate chestnut cream

Preparation info
  • Yield: Approximately

    6 ounces

    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient
3 120


  • Chop the chocolate and place into a stainless steel bowl.
  • In a small, heavy saucepan, bring the cream to the boil.
  • Remove from the heat and pour the hot cream into the chocolate, stirring, without aerating, until the chocolate has melted and the mixture is perfectly smooth.
  • Set aside until ready to plate the dessert.
  • Store at cool ro