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Chocolate Cream
Preparation info
- Makes
350 ml
- Difficulty
Easy
Appears in
Published 1998
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 200 ml
Method
- Shave the chocolate into a bowl.
- Heat the cream to simmering point and pour it over the chocolate. Stir until combined and glossy.
- 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.
Part of
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