Bittersweet Chocolate Ganache Cream. Ganache made with semi-sweet chocolate will be only slightly sweet but bittersweet chocolate can also be used for a less sweet version. Very dark chocolate is not desirable for ganache as it will be even less sweet once mixed with the cream. One of my favorite ways to flavor ganache is to steep.

Sticky caramel and dark chocolate are a natural pair. We found using that darker, Dutch-process cocoa powder in this recipe makes for a more flavorful, cookie-like crust. * Bittersweet Chocolate Ganache. This classic pastry filling is nothing more than chocolate and cream, yet its uses are endless. You can have Bittersweet Chocolate Ganache Cream using 3 ingredients and 9 steps. Here is how you cook it.

Ingredients of Bittersweet Chocolate Ganache Cream

It's 70 grams of Bittersweet chocolate.
It's 70 grams of Heavy cream.
It's 25 grams of Unsalted butter.

Most commonly it's warmed up and poured over cake as an icing or chilled down and scooped into balls to form truffles. Recipe by Ming Tsai from Simply Ming. Ganache also makes a great chocolate sauce for ice cream. Just heat the ganache over boiling water until it's pourable.

Bittersweet Chocolate Ganache Cream step by step

Measure and prepare the ingredients. Bring the butter to room temperature..
Melt the chocolate in a double boiler. Remove it from the heat once the temperature reaches 50℃ (122℉)..
Meanwhile, heat the heavy cream until just before boiling..
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..
Once it has cooled, mix in the butter 1 tablespoon at a time with a hand mixer..
When all of the butter is mixed in, beat at low speed for about a minute..
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..
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..
Variation: "Moist and Rich Bitter Chocolate Macarons..

For a quick, delicious chocolate mousse, fold whipped cream into ganache. A chocolate ganache is just chocolate melted and beaten into heavy cream. How the ratio of chocolate to cream greatly impacts the final texture. Which ratio to use will depend on your need and preferences. These ratios don't have to be perfect, you can increase or decrease the chocolate to cream depending on your desired consistency.