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Bittersweet Chocolate Ganache Cream Recipe

Bittersweet Chocolate Ganache Cream Recipe
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Prepare the ingredients before making Bittersweet Chocolate Ganache Cream in your home. Then, follow these steps below to serve Bittersweet Chocolate Ganache Cream for your family or friends.

Ingredients: Bittersweet Chocolate Ganache Cream

  • 70 grams Bittersweet chocolate
  • 70 grams Heavy cream
  • 25 grams Unsalted butter

How to Make Bittersweet Chocolate Ganache Cream

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Bittersweet Chocolate Ganache Cream in your home by yourself.

    Step 1
  • Measure and prepare the ingredients. Bring the butter to room temperature.
  • Step 2
  • Melt the chocolate in a double boiler. Remove it from the heat once the temperature reaches 50℃ (122℉).
  • Step 3
  • Meanwhile, heat the heavy cream until just before boiling.
  • Step 4
  • Add the 1/3 of the heavy cream from Step 3 into the chocolate from Step 2 and mix well. Once it is evenly mixed, add the remaining heavy cream in 2 batches.
  • Step 5
  • Once it has cooled, mix in the butter 1 tablespoon at a time with a hand mixer.
  • Step 6
  • When all of the butter is mixed in, beat at low speed for about a minute.
  • Step 7
  • Immediately move it into an airtight container, cover with a plastic wrap so that it sticks firmly to the surface of the chocolate cream, and let it cool.
  • Step 8
  • If you are using it as macaron filling, chill it in the refrigerator for about 30 minutes before adding it into the pastry bag. It gets a little harder and will be easier to pipe out.
  • Step 9
  • Variation: "Moist and Rich Bitter Chocolate Macarons.
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