Christine Manfield

Chocolate Cream

Preparation info
    • Difficulty

      Easy

Appears in
Paramount Cooking
Paramount Cooking

By Christine Manfield

Published 1995

  • About

This is a simple ganache preparation that can be made ahead of time and reheated gently over a bain-marie. It can be used wherever a rich chocolate coating or layer is needed: to ice a cake, rolled into balls when firm and dusted with cocoa to serve with coffee or to sandwich meringues, fudge cake or shortbreads.

Ingredients

  • 125 g dark couverture chocolate
  • 100 ml thick (45%) cream

Method

  1. Shave the chocolate into a bowl.
  2. Heat the cream to simmering point and pour over the chocolate. Stir until combined and glossy.
  3. If using the cream as a filling, allow the cream to set in the refrigerator.