Chocolate Ganache

• porcje: 12 servings
• czas aktywny: 5 minutes
• całkowity czas: 10 minutes

Składniki

8 oz semisweet or dark (I like to use 60%) chocolate (finely chopped, alternatively you can use couverture chocolate, see note)

1 cup heavy whipping cream

Wskazówki

Place chopped chocolate in a medium-sized heatproof bowl and set aside.

Pour heavy cream into a small saucepan and heat over medium/low heat just until cream comes to a simmer.

Once cream is simmering, remove from heat and pour evenly over chocolate (do not stir). Cover with foil or plastic wrap and let sit for 5 minutes.

After 5 minutes, remove cover and use a whisk to gently whisk chocolate and cream together until completely melted and smooth (note that this may take a minute and the mixture may look separated and piece-y at first, just keep stirring!). Try not to whisk too vigorously or you may incorporate air bubbles into the ganache.

Use as desired! If ganache is too thin immediately after preparing, let it sit for several minutes before using.

Wartości Odżywcze

• Kalorie: 168 kcal
• Tłuszcz Całkowity: 15 g
• Tłuszcz Nasycony: 9 g
• Tłuszcz Nienasycony: 6 g
• Cholesterol: 27 mg
• Sód: 9 mg
• Węglowodany Całkowite: 10 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 6 g
• Białko: 2 g