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Easily assembled ganache

Prep Time 15 min mins
Cook Time 15 min mins
Total Time 30 mins
Racing:
Difficulty: intermediate
Servings: 8
Description

If there's one cream I use very often, it's ganache montée. Light, creamy and versatile, it goes wonderfully well with sponge cakes, entremets, cupcakes or even as a simple fruity topping. Here's my simplified version, with no gelatine and just three ingredients. The only secret? Use very rich full cream (36 % fat or more). Otherwise, you can always cheat a little with a spoonful of mascarpone.

Ingredients
  • 40 g whole whipping cream (36 % MG minimum)
  • 60 g of dark chocolate
  • 300 g cold whipping cream (36 % MG minimum)
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation
    1. Bring the 40 g cream to the boil, then remove from the heat.
    2. Pour over the finely chopped dark chocolate, leave to stand for 1 to 2 minutes, then mix gently until you have a smooth ganache.
    3. Leave to cool.
    4. Whip the 300 g of very cold cream until stiff.
    5. Gently fold the cooled ganache into the whipped cream using a spatula.
    The ganache is ready to use: pipe it onto cupcakes, spread it on sponge cake or use it in a generous layer on an autumn dessert, as here with my courgette-hazelnut-cinnamon cupcakes with a heart of redcurrant jam.

    THERMOMIX® METHOD.
Read it online: https://auxdelicesdecaroline.com/en/recipe/ganache-montee-ultra-facile/