Ganaches au Chocolat

🥘 Ingredients

• dark chocolate
  200 g
• heavy cream
  100 ml

Ganache au beurre

• soft butter
  40 g

🍳 Cookware

• knife
• box grater
• saucepan
• bowl

1. 1

   Chop dark chocolate finely with a knife (or grate coarsely on a box grater ).

   dark chocolate: 200 g
2. 2

   In a saucepan , bring heavy cream to a boil over medium heat, then remove from the heat immediately. Pour the chocolate into the cream and stir off the heat until smooth and glossy.

   heavy cream: 100 ml
3. 3

   Pour into a bowl . Use at once, or let cool and set in the refrigerator.

Ganache au beurre

1. 1

   Same method as the base, but use 11 cl cream (instead of 10 cl) and add soft butter to the hot cream at the same time as the chopped chocolate. Chocolate may be dark, milk, white, or mixed.

   soft butter: 40 g

Ganaches aromatisées

1. 1

   Same method as the base with 11 cl cream. First infuse the cream over low heat for about ⏱️ 5 minutes with aromatics of your choice (coffee, spices, herbs, tea, etc.), then strain if needed and proceed with the chocolate.