Sauce
Chocolate Ganache for Matilda Cake
40 minPour 10Nutri-Score E€€
E
40 min
40 minChocolate Ganache for Matilda Cake
ce qu’il vous faut
Ingrédients
double creamProduits laitiers540 ml
dark chocolate (broken into small pieces)Épicerie300 g
milk chocolate (broken into small pieces)Épicerie200 g
unsalted butterProduits laitiers100 g
sugarÉpicerie165 g- vanilla extractÉpicerie5 ml
par portion
Nutrition
538kcal
- Glucides
- 40 g
- Protéines
- 5 g
- Lipides
- 40 g
ce que vous utiliserez
Ustensiles
Casserole
Spatule
Plat allant au four
pas à pas
Préparation
- Étape 1
Heat the cream
- Pour the double cream into a saucepan.
- Lower the heat and bring it gently to a simmer.
- Étape 2
Add the chocolate
- Break the dark chocolate and milk chocolate into small pieces.
- Add them to the hot cream.
- Étape 3
Add butter, sugar and vanilla
- Add the unsalted butter, sugar and vanilla extract.
- Stir everything together well.
- Étape 4
Stir until smooth
- Keep stirring over low heat; the chocolate may look separated at first, this is normal.
- Continue stirring until the butter melts and the ganache turns a dark, glossy colour.
- Étape 5
Cool and set
- Switch off the heat and pour the ganache into a dish.
- Leave it at room temperature until completely cool.
- Then refrigerate until thick and firm.