This rich chocolate ganache recipe is used to cover cakes or fill them.
Learn more about Paty M. Guajardo
Ingredients5 portions
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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