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Paty

Paty M. Guajardo

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Recipe of Chocolate Ganache
Recipe

Chocolate Ganache

1h 30 mins
Low
4.5714285714286
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This rich chocolate ganache recipe is used to cover cakes or fill them.
Learn more about Paty M. Guajardo

Ingredients

5 portions
  • 350 grams bittersweet chocolate, grated
  • 125 milliliters whole milk, hot
  • 25 grams butter, melted

Preparation

Put the chocolate in a bowl, add the milk and butter. It will be ready when all the chocolate has melted. Due to its consistency, up to this point it is useful for salting ice creams, cookies, scribbling on a cake.
If you want to use it to cover cakes, after the chocolate has finished melting, let it cool a little. Refrigerate for 1 hour or 10 minutes in the freezer, after this time beat with a blender until it thickens and changes color (with this consistency serves for filling a cake or cookies).

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (7)
Maricel Fernandez
16/10/2018 14:46:25
Se puede hacer con chocolste blanco?
Marlenne Lantaño
30/12/2017 06:47:19
Sí se puede derretir 👍🏻
Eduardo Salazar Huerta
24/12/2017 20:07:39
Quedan suculentos y si los cubres con ganache mucho mas deliciosos
Anonymous
11/05/2013 17:56:39
¡Exactamente, como dice Barbara Menchaca! :) Hay que leer bien las indicaciones
Anonymous
09/05/2013 14:57:49
Hola.. si pudieras leer desde el principio.. muy bien aclaro "En un tazón se coloca el chocolate, se agrega la leche y la mantequilla. Estará listo cuando todo el chocolate se haya derretido" en los ingredientes dice leche CALIENTE.
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