Ganache for cake decoration
Description
The recipe won't take much time. With just three ingredients, you can make an incredibly delicious and practical cream that perfectly smooths the surface of a cake—especially important if you plan to cover the cake with fondant. Be sure to whip this cream with a mixer; it will increase in volume and become fluffier and lighter. I recommend using white porous chocolate, as it gives the cream a pleasant milky aroma and melts faster. Serve chilled.
Instructions
- 1
Step 1
1. Pour the cream into a heavy-bottomed saucepan and place over low heat. As soon as the first bubbles appear on the surface of the cream, remove from heat and add the chocolate.
- 2
Step 2
2. Whisk the mixture well with a whisk until smooth. When the chocolate has melted, add the soft butter and mix with a whisk.
- 3
Step 3
3. Let the cream cool to room temperature, then refrigerate for 2-3 hours. Remove the cream from the refrigerator and beat with a mixer for 1-2 minutes.
- 4
Step 4
4. Refrigerate the cream again for 1 hour. The cream is ready.