Milk chocolate ganache
Description
The recipe won't take much time. I used dark chocolate with 68% cocoa content, milk with 3.2% fat, and butter with 82.5% fat content. Serve chilled.
Instructions
- 1
Step 1
Place all ingredients on the table.
- 2
Step 2
Break the chocolate into pieces of any size and place in a bowl. Put the bowl with chocolate over a small saucepan of water, then place the setup over low heat.
- 3
Step 3
Melt the chocolate in a double boiler, remove the bowl with melted chocolate from the saucepan, add the butter, and stir it into the hot chocolate until completely dissolved.
- 4
Step 4
Add room temperature milk and incorporate it using a whisk.
- 5
Step 5
As a result, you should have a smooth, homogeneous ganache.
- 6
Step 6
It's best to cover the cake with ganache when the cake is well chilled, and the ganache temperature should be 30-32 degrees.