Sometimes, when you see a cake, decorated with chocolate ganache, you think it might be very difficult to make. But in reality it’s not that difficult.
I want to share a recipe with you, my friends, and maybe one day you can use it.
¾ cup 35% whipping cream
6 ounces (180 gram) bittersweet chocolate (I’m using chocolate chips, but only a good quality)
1 teaspoon pure vanilla extract
In a heavy saucepan combine together cream and chocolate and stir together over medium-low heat, until the chocolate melts and bubbles start appearing around the side.
Quickly whisk the mixture until smooth and add vanilla extract.
Pour the ganache into a heatproof glass container that can go in the freezer. Keep in the freezer just 10-15 min, until ganache thickens.