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This creamy ganache is ideal for covering cakes, using them as a base for fillings or why not as frosting for cupcakes! You will easily achieve a cream with a unique softness and firmness. Perfect for those customers looking for a delicate flavor, you will undoubtedly surprise them! MEASUREMENTS IN GRAMS . 300 g of white chocolate . 100 g of cream . 200 g of butter MEASUREMENTS IN CUPS . 2 cups of white chocolate . ½ cup of cream . 1 cup of butter PREPARATION 1. In a saucepan, bring the cream to a boil, remove from the heat and let sit for a few minutes to let the temperature drop. 2. Add the cream to the chocolate and let the heat begin to slowly melt the chocolate. 3. After about 5 minutes, stir until combined from the center to the edges. (As the amount of cream is small in relation to the chocolate, some pieces of chocolate may remain undissolved. Place in a bain-marie for a few minutes, being careful not to burn the chocolate, or you can also microwave in 30-second batches.) 4. Stir constantly until you obtain a smooth, homogeneous ganache. 5. When the ganache is ready, place it in the mixer bowl and then add the butter, which should be at room temperature. 6. Beat with a whisk for a few minutes until the preparation is creamy and smooth. 7. It can be kept in the refrigerator for 1 month and in the freezer for up to 3 months. ???? Full recipes on my blog: https://leonardoespinoza.com/blogs/blog ???? All my online courses with lifetime access: https://leonardoespinoza.com/ Follow me on my social networks: ???????????? Instagram: / leonardoespinozaok ???????????? Facebook: / leonardoespinozaok #ganache #buttercream #easyrecipe #chocolate