“Perfect” Ganache

Preparation info

  • Difficulty

    Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 91 g / 3.21 oz milk
  • 91 g / 3.21 oz heavy cream
  • 91 g / 3.21 oz trimoline
  • 23 g / .79 oz water
  • 205 g / 7.21 oz dark chocolate (64%), finely chopped

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.