I love this ganache very much. It turns out to be very chocolatey and tender. If you just stir it after the refrigerator, then you can apply it to the cake to level it under the mastic. Butter gives it extra shine and elasticity. This ganache is best made with dark chocolate. This will make for about 5 medium cupcakes.
Main Ingredient: Dairy / Butter / Chocolate
Dish: Desserts / Cream
- Cream - 90 Grams (35% fat, for whipping)
- Chocolate - 90 grams (dark)
- Butter - 53 Grams
How to make Cupcake Ganache
Prepare all the ingredients you need to make the ganache. Remove the butter from the refrigerator beforehand to warm it up.
Pour cream into the bottom of the bowl and add the broken chocolate.
Pour some water into a saucepan and place over medium heat. Place a bowl of cream and chocolate on top so the water does not come into contact with the bottom of the bowl.
Heat, stirring with a whisk, until smooth. Remove from water bath and cool to room temperature.
Add soft butter. The butter and chocolate mass must be at the same temperature, otherwise the mass may separate.
Stir everything until smooth.
Place plastic wrap on top, joint to joint, and refrigerate for 2-3 hours to stabilize.
Remove the bowl of ganache from the refrigerator and peel off the cling film. As such, it is dense and perfect for flattening cakes and cake decorating.
But if you beat the ganache at high speed for 3-4 minutes, the ganache will turn out to be more tender and airy. This is what I prefer.
Bon appetit and creative success!