Ganache for cupcakes
Description
The recipe won't take much time. I really love this ganache. It turns out very chocolatey and delicate. If you simply stir it after refrigeration, you can use it to level a cake before applying fondant. The butter gives it extra shine and elasticity. This ganache is best made with dark chocolate. This amount is enough for about 5 medium cupcakes. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making ganache. Take the butter out of the refrigerator in advance so it can come to room temperature.
- 2
Step 2
Pour the cream into the bottom of a bowl and add the broken chocolate.
- 3
Step 3
Pour a little water into a saucepan and place over medium heat. Set a bowl with cream and chocolate on top, making sure the water does not touch the bottom of the bowl.
- 4
Step 4
Heat, stirring with a whisk, until a smooth mixture forms. Remove from the water bath and cool to room temperature.
- 5
Step 5
Add soft butter. The butter and chocolate mixture should be at the same temperature, otherwise the mixture may separate.
- 6
Step 6
Mix everything until smooth.
- 7
Step 7
Place polyethylene film tightly on top, overlapping the edges, and refrigerate for 2–3 hours to stabilize.
- 8
Step 8
Remove the bowl with ganache from the refrigerator and take off the film. At this stage, it will be firm and perfect for leveling cakes and decorating.
- 9
Step 9
But if you whip the ganache at high speed for 3-4 minutes, it will become softer and airier. That's exactly how I prefer it.
- 10
Step 10
and creative success!