Ingredients
Scale
300g Semi-Sweet Dark Couverture Chocolate
150g Fresh Cream
15g Invert Sugar
24g Unsalted Butter
Instructions
- In a microwave-safe bowl, melt chocolate and keep it aside.
- In a different bowl, mix fresh cream and invert sugar and heat it until it starts boiling.
- Add half the cream to the melted chocolate and let it sit for a few seconds.
- Now mix it with a spatula. The temperature should be above 35°C.
- Mix the rest of the cream until you see elastic and shiny ganache.
- Blend it with a blender. When the temperature reaches 35° – 40°C, add butter and blend again.
- Prep Time: 10 minutes
- Cook Time: 12 to 15 minutes