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Ganache Chocolat

Place the chocolate into a medium bowl.
Ganache chocolat. Finished chocolate ganache is very glossy in appearance and completely liquid. The important thing is to use real chocolate and not fake hydrogenated oily pretend chocolate. Stirred until smooth silky and shiny ganache is a staple in any baker s kitchen.
Pour the cream into a saucepan with the sugar and bring to a simmer stirring continuously until the sugar is melted. It s flavored with chocolate but actually contains more butter and sugar than chocolate. Stir in the rum if desired.
Chocolate ganache is a 1 1 mixture of chocolate and warm cream. One of the most popular ways to make ganache is to use equal parts chocolate and cream. The uses are virtually endless.
Place chocolate chips in a small bowl. Heat the cream in a small sauce pan over medium heat. It s not only easy and quick it s uniquely versatile.
Bring to the boil then quickly remove from the heat pour over the chocolate and whisk until smooth and glossy. The process of making a ganache involves heating cream and mixing it with finely chopped chocolate to create a glossy mixture perfect for topping rich chocolate cakes or turning into decadent hand rolled truffles. As it starts to cool it thickens and takes on more of a spreadable consistency.
In a small saucepan bring cream just to a boil. It can even be used as a cake filling. Ganache is also poured into a mold or terrine while warm and allowed to set or cool.
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