Chocolate Ganache, truffled, extremely delicious!
This is the only chocolate ganache I am going to make from now on, it has a rich chocolate flavor and can be used in numerous delicious desserts, pastries, tartlets, and it makes for the shiniest chocolate glaze.
This recipe is from Bruno Albouze from The Real Deal Kitchen, a chef that I’m following on YouTube, here’s a link to his method, click here.
I have used this recipe to glaze my chocolate cream puffs, here is a link to the recipe, click here
3/4 cup (190 ml) heavy cream
1 tbsp unsweetened cocoa powder
5 oz. (150 g.) semi-sweet chocolate, cut in small pieces
Melt the chocolate over a water bath
Into a small saucepan or into microwave, bring heavy cream just to boil and remove from heat
Add cocoa powder into the heavy cream and stir
Pour the hot heavy cream onto the melted chocolate, stir until smooth
Strain ganache through a sieve and set aside to cool to 105°F (40°C) before using
The ganache can be made up to 3 days ahead, cover and store in fridge
Re-heat in microwave or on double bath before using
Original recipe from Bruno Albouze from The Real Deal Kitchen, here’s a link to his method, click here.
Hello! All photos and content are my property. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Chocolate Ganache