Sunday, March 18, 2012

...About Chocolate Ganache Recipe

This ganache can be used as the filling for the chocolate macaroon.

Bittersweet Chocolate 325g
Heavy Cream 300g
Unsalted Butter 75g

1. Bring the cream to a oil in a saucepan. Remove from heat and pour over the chocolate. Stir until melted and smooth.
2. Add butter and stir well. Allow to cool until thickened.

Alternate microwave method:
1. Put cream in microwave safe bowl, heat it up for a few minutes.
2. Put the chocolate into the heated cream, stir until melt.
3. let it cool slightly then add the butter. Stir. Allow to cool until thickened.

Best made a day ahead of use.

I haven't made this yet though. Am thinking of making it to keep in the fridge. Eat it as a bread spread.

Sugar level climbing anyone? Ahaks!

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