Christine Manfield

Chocolate Cream

Preparation info
  • Makes

    350 ml

    • Difficulty

      Easy

Appears in
Paramount Desserts
Paramount Desserts

By Christine Manfield

Published 1998

  • About

This preparation is also known as chocolate ganache - it is a vital confection that has a myriad uses, as you will discover as you familiarise yourself with the chocolate recipes in this book. Once made, the mixture usually needs to cool before you can work with it effectively.

Ingredients

  • 250 g dark couverture chocolate
  • 200 ml thick (45 per cent) cream

Method

  1. Shave the chocolate into a bowl.
  2. Heat the cream to simmering point and pour it over the chocolate. Stir until combined and glossy.
  3. If using the chocolate cream to ice a cake, do so while it is liquid. The mixture will become firm when stored in the refrigerator; making it suitable for use as a filling or to make chocolate truffles.