- 400.00 g dark chocolate
- 200.00 g whipped cream “
Working time: approx. 5 min. / Cooking / baking time: approx. 5 min. Rest period: approx. 12 hrs. / Difficulty level: simple / calorie p. P .: not specified
Break the chopped chopped pieces and place in a bowl. Bring the cream to a boil in a saucepan and pour over the chocolate. The chocolate should be completely covered. Leave for 3 – 5 minutes. Beat with a whisk until a creamy mass is produced and no lumps are left. You can use the ganache after cooling down. It is better to let them stand overnight at room temperature. The ganache is ideal as a base for fondant, but can also be used for painting. Before briefly z. B. in the microwave and then open, so that it has the consistency of nut nougat cream. It is also suitable as a spread.