Bittersweet Chocolate Ganache Cream
I wanted to make the chocolate ganache that is not too sweet and fits adult taste buds. This rich bittersweet chocolate flavor was the best ratio of the ingredients that I found.
- Be careful to not let the temperature get too high while melting the chocolate in a double-boiler (to keep the smooth texture).
- You can also use semi-sweet chocolate if you prefer.
- Freeze the leftover in an airtight container or a Ziploc bag. For filling for 12 4 cm [1.6 in] macarons. Recipe by yukoz1
Bittersweet Chocolate Ganache Cream
I wanted to make the chocolate ganache that is not too sweet and fits adult taste buds. This rich bittersweet chocolate flavor was the best ratio of the ingredients that I found.
- Be careful to not let the temperature get too high while melting the chocolate in a double-boiler (to keep the smooth texture).
- You can also use semi-sweet chocolate if you prefer.
- Freeze the leftover in an airtight container or a Ziploc bag. For filling for 12 4 cm [1.6 in] macarons. Recipe by yukoz1
Cooking Instructions
- 1
Measure and prepare the ingredients. Bring the butter to room temperature.
- 2
Melt the chocolate in a double boiler. Remove it from the heat once the temperature reaches 50℃ (122℉).
- 3
Meanwhile, heat the heavy cream until just before boiling.
- 4
Add the 1/3 of the heavy cream from Step 3 into the chocolate from Step 2 and mix well. Once it is evenly mixed, add the remaining heavy cream in 2 batches.
- 5
Once it has cooled, mix in the butter 1 tablespoon at a time with a hand mixer.
- 6
When all of the butter is mixed in, beat at low speed for about a minute.
- 7
Immediately move it into an airtight container, cover with a plastic wrap so that it sticks firmly to the surface of the chocolate cream, and let it cool.
- 8
If you are using it as macaron filling, chill it in the refrigerator for about 30 minutes before adding it into the pastry bag. It gets a little harder and will be easier to pipe out.
- 9
Variation: "Moist and Rich Bitter Chocolate Macarons.
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