We tell you the step by step to make this super easy one that works for any dessert.
What do we need?
- 250g. of milk cream (1 small pot)
- 200g. semisweet chocolate
- 1 tsp. of butter
- 1 pinch of salt
Step by Step
1. Chop the chocolate, it doesn’t have to be too small but it should be chopped. Reserve in a bowl.
2. Bring the cream to the heat until it boils. Be careful not to overboil it. Just seeing them start to bubble on the sides is enough. When this is the state, we immediately remove it from the heat.
3. Add the cdita. of butter and a pinch of salt. Stir until the butter melts.
4. Pour over the bowl where we have the chopped chocolate. It is important to pour the cream into the chocolate and not the other way around. We don’t touch it at all. And we let it rest for 5 minutes. In other words: you’re leaving. Comb your hair, fix that pillow that fell, I don’t know. But you don’t touch the chocolate ganache. Because it’s tempting to know if it’s melting down there or what.
5. Mix carefully, slowly. The mixture will begin to come together and form a very shiny and very chocolatey bath. At first it will seem like it is made like chocolate milk. Paulina cheated on me. No, Paulina complies. You continue mixing with love that you will have your chocolate ganache.
How to use this chocolate ganache to cover a cake
Place the cake on a rack and place a plate underneath. This is because the dip will fall, so we don’t waste chocolate. Dump the coverage little by little, but continuously, exactly in the center of the cake. This coverage does not need to be spread with a spatula. It will fall on its own little by little and settle into the perfect, shiny cover that you see in pastry shops. Refrigerate to harden a little. Voila! Now you can show off at your sister-in-law’s house.