Smooth Bitter Chocolate Ganache

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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 / .81 oz water
  • 205 g / 7.23 oz dark chocolate (60%), finely chopped

Method

  1. Bring the milk, cream, trimoline, and water to a boil. Pour over the chocolate. Mix with a beurre mixer until smooth, about 1 minute.
  2. Reserve in an airtight container under refrigeration. Discard after 5 days.