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Hi, I hope you are having an incredible day today. Today, we’re going to make a special dish, bittersweet chocolate ganache cream. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Bittersweet Chocolate Ganache Cream is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Bittersweet Chocolate Ganache Cream is something that I’ve loved my whole life. They are fine and they look wonderful.
Ganache made with semi-sweet chocolate will be only slightly sweet but bittersweet chocolate can also be used for a less sweet version. Very dark chocolate is not desirable for ganache as it will be even less sweet once mixed with the cream. One of my favorite ways to flavor ganache is to steep.
To begin with this particular recipe, we must prepare a few components. You can cook bittersweet chocolate ganache cream using 3 ingredients and 9 steps. Here is how you can achieve that.
Components of Bittersweet Chocolate Ganache Cream:
- Get 70 grams Bittersweet chocolate
- Make ready 70 grams Heavy cream
- Get 25 grams Unsalted butter
Most commonly it's warmed up and poured over cake as an icing or chilled down and scooped into balls to form truffles. Recipe by Ming Tsai from Simply Ming. Ganache also makes a great chocolate sauce for ice cream. Just heat the ganache over boiling water until it's pourable.
To Make Bittersweet Chocolate Ganache Cream:
- Measure and prepare the ingredients. Bring the butter to room temperature.
- Melt the chocolate in a double boiler. Remove it from the heat once the temperature reaches 50℃ (122℉).
- Meanwhile, heat the heavy cream until just before boiling.
- Add the 1/3 of the heavy cream from Step 3 into the chocolate from Step 2 and mix well. Once it is evenly mixed, add the remaining heavy cream in 2 batches.
- Once it has cooled, mix in the butter 1 tablespoon at a time with a hand mixer.
- When all of the butter is mixed in, beat at low speed for about a minute.
- Immediately move it into an airtight container, cover with a plastic wrap so that it sticks firmly to the surface of the chocolate cream, and let it cool.
- If you are using it as macaron filling, chill it in the refrigerator for about 30 minutes before adding it into the pastry bag. It gets a little harder and will be easier to pipe out.
- Variation: "Moist and Rich Bitter Chocolate Macarons.
For a quick, delicious chocolate mousse, fold whipped cream into ganache. Chop or grate chocolate into fine crumbs. Heat cream until small bubbles form around the edge; pour cream onto chocolate. Process or stir to melt chocolate completely. Ganache—which calls for only two ingredients, heavy cream and bittersweet chocolate—is one of the easiest and most fundamental recipes in a pastry chef's repertoire.
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