Desserts

Ganache

Name: Ganache
Total time: 11 min
Yield: 4 servings
Cuisine: Israeli
Ingredients: 7 oz dark chocolate chopped; ¾ cup heavy cream

Boiling cream poured over chopped chocolate and stirred into a smooth cream: a glaze, a filling (whipped) or a tart base.

⏱ 11 min

1
Finely chop the chocolate and put it in a bowl.
KnifeCutting boardBowl
2
Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.
StoveSmall saucepan
3
Stir gently from the center outward, until you get a smooth, glossy cream.
💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.

413calories

4 gprotein

28 gcarbs

31 gfat

● protein 3%● carbs 28%● fat 69%

Per serving (100 g), of 4 servings

💡 Tips🧂 Ingredients in the steps⚙ Techniques and tools🍎 Nutrition🖼 Photo

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Dark chocolate: 1 cup = 240 g · 502 kcal per 100 g · More about Dark chocolate →
Heavy cream: measured in cup in this recipe: 1 cup = 240 g · 324 kcal per 100 g · More about Heavy cream →

Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
Cutting board · Also works: Plate (Large plate, dulls the knife)
Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl · Also works: Pot (None)

By the steps, as the recipe is built now: another version or addition can change the list.

Possible additions: Cocoa powder · Sugar · butter · Vanilla · Honey · Pinch of salt · Liqueur · Cooling before use (at room temperature for about 30 minutes, for a runny coating) · Coconut oil with the cream · For glazing (use immediately, while the ganache is still runny) · For truffles (let cool 1 hour) · Rolling the balls in nuts · Stored in a jar in the fridge (up to) (2 weeks) · Fondue: fruit for dipping