White chocolate and cream ganache for cake coating
- Proteins: 4.9 g
- Fats: 34.5 g
- Carbohydrates: 52.5 g
- Total time:
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Complexity:
It will work even if you're making it for the first time. Not just this dish, but your first time ever.
- Number of servings: 1
Not all novice cooks know that classic ganache is made with just two ingredients. But there are several techniques: you can melt the chocolate in a double boiler, in the microwave, etc. I suggest you start with the simplest version of this cream.
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White chocolate600 G
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Cream 33%200 G
Prepare the ingredients. The chocolate should be at room temperature, and the cream should be very hot, about 85-90 degrees.
Chop the chocolate with a knife, you can also grate it on a coarse grater.
Pour the chocolate chips into a deep container.
Slowly pour in hot, but not boiling, cream.
Mix thoroughly with a whisk until smooth, trying to remove all lumps.
Let the ganache cool at room temperature to 40 degrees.
Place the mixture in the refrigerator for 5-7 minutes, it should thicken well.
After cooling, beat the cream with a hand mixer for one minute.
The mixture should turn white, become tender and airy.
The ganache is ready to use!
- 30 min
- 254 kcal
- 5026
- 30 min
- 260.15 kcal
- 1769
- 25 min
- 303.6 kcal
- 319
- 20 min
- 155.3 kcal
- 1416
- 10 min
- 307 kcal
- 548
- 2 hours
- 191 kcal
- 520
- 50 min
- 211 kcal
- 2525
- 50 min
- 547 kcal
- 700