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Ganache
Preparation info
- Yield:
1.05 kg
- Difficulty
Easy
Appears in
Published 2012
Ingredients
- Heavy cream
500 g 1 lb 1.64 oz 47.62
Method
- Bring the heavy cream to a boil and pour it over the chocolate.
- 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.
- Dispense into tarts when it cools to 27°C/80°F. Discard the ganache after 1 week.
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