“Perfect” Ganache

Preparation info
    • Difficulty

      Easy

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 91 g / 3.21 oz milk
  • 91 g / 3.21

Method

  1. Heat the milk, cream, trimoline, and water to a boil. Pour over the chocolate. Mix with a beurre mixer until smooth, about 1 minute.
  2. Cool to room temperature.
  3. Once cooled, pour into a piping bag if using immediately. Otherwise, refrigerate until needed. Discard after 5 days.