Name: Ganache Cream
Prep time: 15 min
Yield: 8
Cuisine: Francesa
Ingredients: 150 grams sour cream, fresh; 80 grams dark chocolate

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Ganache Cream

Gladis Carbajal Magaña

Classic recipe for cream to fill, cover, or glaze cakes. It is very simple and delicious, giving a different and delightful touch that you can complement with any other ingredient.

Reviewed by Editorial Team of Kiwilimón

Published: 16-04-2013

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Ingredients

8
Servings

Medidas

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150 grams sour cream, fresh 80 grams dark chocolate

5.22 onzas líquidas sour cream, fresh 2.82 onzas dark chocolate

10.31 cucharadas sour cream, fresh 5.61 cucharadas dark chocolate

150 grams sour cream, fresh 80 grams dark chocolate

Preparation

15 mins

Medium

Place the cream in a bowl over a double boiler. Break the chocolate into small pieces. Let the cream simmer over low heat until it starts to boil. At this point, gradually add the chocolate and stir with a spatula until everything melts and it feels thick. Let it cool slightly, then whisk vigorously, either with a whisk or an electric mixer, until it doubles in volume.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

337.1

kcal

16.86%

Carbohydrate, by difference

6.33%

Protein

4.3

8.6%

Total lipid (fat)

27.4

42.15%

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100

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Presentation

It is used to decorate, cover, and fill cakes, cookies, etc.

Tips

You can also melt the chocolate with a knob of butter, but the incorporation into the cream will be more difficult. It can be flavored with liqueur, coffee, or cinnamon.

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Ganache Cream

Gladis Carbajal Magaña

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