Francisco Migoya

Ganache

Preparation info
  • Yield:

    1.05 kg

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Heavy cream 500 g 1 lb 1.64 oz 47.62

Method

  1. Bring the heavy cream to a boil and pour it over the chocolate.
  2. Let sit for 30 seconds before stirring with a rubber spatula. Stir to emulsify, and then add the butter. Stir until it has dissolved completely.
  3. Dispense into tarts when it cools to 27°C/80°F. Discard the ganache after 1 week.