Whipped ganache

Learn how to make a light, airy chocolate ganache! In order to make the ganache lighter, to give it a certain airiness, splendor, weightlessness, I resort to one very tricky method - I beat the already prepared cooled mass with a mixer. But, let's talk about everything in stages)

Parsline

Recipe author

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 4 g

Fats 53 % 25 g

Carbohydrates 38 % 18 g

372 kcal

GI: 16 / 0 / 84

Cooking method

Cooking time: 10 h 25 min

1. Pour water into a saucepan, send it to the fire.

2. Finely chop the chocolate with a knife, put it in a bowl (the diameter of the bowl should be smaller than a saucepan with water).

3. When the water boils, place a bowl of chocolate on the pan (the main thing is that the bottom of the bowl does not touch the water).

4. When all the chocolate melts, pour some of the cream into it (namely 110 ml), preheating them in the microwave. Mix the mass with a whisk until smooth and homogeneous, then pour the rest of the cream without heating them. Mix it up.

5. When the mass cools down a little, we send it to the refrigerator overnight (if there is not enough time, then for 3-4 hours, at least).

6. Chilled chocolate ganache is whipped with a mixer until fluffy.

We cover the cake with a delicate ganache, from this its taste and appearance wins!