whipped chocolate ganache美味好吃的做法大全，whipped chocolate ganache做法图解

* this was the ganache filling for black forest cake

1 cup (250 mL) whipping cream
5 oz (150 g) semisweet chocolate, chopped


* from dark chocolate mousse
--- maybe stay in the fridge for 3 days

Serves 6 to 8
7 oz (200 g) bittersweet chocolate, chopped
2 Tbsp (30 g) unsalted butter
1 cup (250 ml) whipping cream
¼ cup (60 ml) brewed espresso, cooled <could also try earl gray>
3 Tbsp (45 ml) brandy
+
3 large egg whites at room temperature
pinch salt
3 Tbsp (36 g) sugar


* from white mousse tart

8 oz (226 g) chopped white chocolate
2 Tbsp (30 g) unsalted butter
+ pastry cream
1 ¼ cups (310 ml) milk to temper the egg mixture to make the pastry cream
3 large egg yolks
3 Tbsp (36 g) sugar
2 Tbsp (15 g) cornstarch
2 tsp (4 g) gelatin powder, softened in 3 Tbsp (45 ml) cold water
+
1 cup (250 ml) whipping cream (will yield 2 cups of whipped cream)

用料  

whipped chocolate ganache的做法  

1. bring the cream up to a full simmer, then pour this over the chocolate bowl.  
   
   Let the mixture sit for a minute, then whisk gently until it is smooth.

2. Cool the ganache and then chill completely.

3. When you are ready to use, whip the ganache by hand until it holds peaks when the whisk is lifted (or if using beaters, beat on medium-low speed).

小贴士

* 3 sheets of gelatin sheets = 1 tsp gelatin powder

* 1 oz semisweet chocolate = 1 oz unsweetened chocolate + 1 tbsp sugar