Title: Silky Dark Chocolate Ganache Cream
Category: Desserts
Servings: 1 batch
Ganache is one of the most luxurious and versatile elements in any dessert arsenal, and this dark chocolate ganache cream recipe is perfect for adding richness and depth to a variety of treats. Whether you use it as a topping, filling, or simply indulge by the spoonful, this creamy, silky-smooth ganache is sure to elevate any dessert to new heights.
Ingredients:
| Ingredient | Amount |
|---|---|
| Dark Chocolate (55% cocoa) | 400g |
| Fresh Cream (liquid) | 250g |
| Butter (softened) | 70g |
Nutritional Information (per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 130-150 kcal |
| Fat | 12g |
| Saturated Fat | 7g |
| Carbohydrates | 9g |
| Sugar | 7g |
| Protein | 1g |
Note: Nutritional values are approximate and may vary depending on the specific brands and types of ingredients used.
Instructions:
To create the perfect dark chocolate ganache, begin by preparing your ingredients and equipment. The key to a smooth ganache is to combine the components slowly and carefully to achieve the best texture. Follow these steps to make a velvety ganache that can be used in a variety of ways.
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Heat the Cream: Start by pouring the fresh cream into a small saucepan. Place the saucepan over medium heat and bring the cream to a simmer. Be careful not to let it boil over. The goal is to heat it until itโs hot, but not bubbling.
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Combine with Chocolate: Chop your dark chocolate into small pieces or use chocolate chips for convenience. When the cream is hot, pour about one-third of the cream over the chocolate. Allow it to sit for a minute to soften the chocolate.
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Stir Until Smooth: Once the chocolate has started to melt, gently stir the mixture with a spatula or whisk. Keep the remaining cream warm so that you can gradually add it to the chocolate mixture in the next steps. Continue stirring until the mixture is smooth and well combined.
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Add More Cream: Once the first third of cream is fully incorporated, add the second third, continuing to mix gently. Keep the cream warm, adding it bit by bit. Each time you add more cream, continue to stir gently in a circular motion to maintain a smooth texture.
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Finish with Butter: When all the cream has been added and the ganache is smooth, take the saucepan off the heat. Add the softened butter, cut into small cubes. Add the butter bit by bit, stirring gently to ensure it fully incorporates into the ganache without introducing any air.
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Achieve the Desired Consistency: Once the butter has fully dissolved into the ganache, you should be left with a glossy, thick, and creamy texture. If your ganache appears too thin, let it cool slightly to thicken. If itโs too thick, you can gently reheat it, adding a small amount of warm cream to adjust the consistency.
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Use or Store: You can now use this ganache as a topping for cakes, as a filling for tarts, or simply dip fruit in it for a decadent treat. If you’re not using it right away, allow it to cool to room temperature before covering and refrigerating it. It can be stored in the fridge for up to a week, and it can be gently reheated to restore its creamy texture.
This ganache is as versatile as it is delicious. Whether youโre drizzling it over a layer cake, filling macarons, or using it as a dip for fruits, itโs sure to impress with its luxurious texture and rich, chocolate flavor. Enjoy crafting your perfect ganache!
