Silky Chocolate Ganache Recipe
ChefMickael JahanDifficultyBeginner
250 g Dark chocolate ganache
260 g Double cream
1 g Vanilla extract
1
Melt dark chocolate in a Bain-Marie, set aside to cool down a bit
2
Boil your double cream and pour immediately on the chocolate in 3 steps (make sure you stir constantly with a spatula to avoid burning the chocolate)
Once the cream is fully absorbed, add vanilla extract
3
Use immediately if you're filling up tartlets or covering profiteroles 😉
Ingredients
250 g Dark chocolate ganache
260 g Double cream
1 g Vanilla extract
Directions
1
Melt dark chocolate in a Bain-Marie, set aside to cool down a bit
2
Boil your double cream and pour immediately on the chocolate in 3 steps (make sure you stir constantly with a spatula to avoid burning the chocolate)
Once the cream is fully absorbed, add vanilla extract
3
Use immediately if you're filling up tartlets or covering profiteroles 😉
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