Chocolate Ganache
The classic and most famous chocolate filling (ganache) is actually a combination of whipped cream with dark chocolate, which is, in fact, ingeniously simple, very fine and tasty. It's used in many cakes for decoration, also in various desserts.
You'll find plenty of combinations, each time with different whipped cream and chocolate ratios. I stuck to this recipe that I like very much. It keeps its intense chocolate color, it's dense and can be used to decorate a cake.
In the last step, I will give you a variant with less chocolate and more whipped cream, notice the color and texture.
In a bowl, combine the chocolate broken into pieces with the softened butter.
Pour the whipping cream into a saucepan, place over heat and bring to the boil.
Pour the whipping cream over the chocolate and butter.
Mix lightly with a spoon and set aside for 7-10 minutes.
After that, use a whisk and start mixing with circular moves.
You'll notice it's becoming smoother and denser.
That's what it should be like before refrigerating.
It should be kept in the fridge for a few good hours, or even overnight.
This is the filling ready to be used for cakes and desserts.
Many times you'll find recipes that recommend beating with the mixer. I don't do that, I leave it silky and thicker.
Usually, after beating with the mixer, the cream becomes fluffier and lighter in color.
Here I used only 500ml hot whipping cream + 150g dark chocolate (without butter) - mixed, cooled.
I beat well with the mixer. It had a weird color, light brown.
So, choose the option you like. I'll stick to the first one :)
Enjoy!
