Chocolate Ganache - Pilar Hernández's Chilean Kitchen
Last time I covered the cake with chocolate, just like with alfajores, but it hardened and became quite difficult to cut. So this time I made a ganache to cover it, and it turned out perfectly. I recommend this adaptation; if you want to fill and cover a cake, double this recipe.
Ingredients · Servings 2
- 225 grams of chopped couverture chocolate, I used one with 70% cocoa, Callebaut brand
- 1 cup of heavy cream plus 2 tablespoons
- 2 tablespoons of butter at room temperature, soft
Method · PT-497396H58M4S
- Place the chopped chocolate in a medium bowl.
- Place the cream in a small saucepan or a Pyrex dish, heat over medium heat or in the microwave until it just begins to simmer gently. Pour the hot cream over the chocolate and let it sit for 1 minute.
- Using a spatula or wooden spoon, start stirring the mixture in circles from the center outwards until you obtain a shiny and smooth chocolate cream. This takes some time. It is important to stir gently so that it remains shiny; do not beat, as incorporating air will make the ganache dull.
- Add the butter and stir until it is completely dissolved using the same gentle, circular motions.
- Let the ganache cool on the counter; it will solidify until it has a consistency similar to mayonnaise. That's when it's ready to use for filling and decorating. Keep an eye on it, as how quickly this happens will depend on how hot or cold your kitchen is.
- If you leave it in the refrigerator it will harden and then you can use it to make truffles.
- The ganache can be refrigerated tightly sealed for up to 5 days, remove and let it return to room temperature before using, stir gently.
How do I use chocolate ganache?
You can use it at room temperature as a filling or topping for cakes. Or you can whip it to make a lighter ganache (it's like making Chantilly cream).
This filling is the one used in Chile for chocolate truffle cakes, the pancake kind.
Description
Whether filled or topped, it's always delicious.
