I know chocolate sauces are used in worldwide pastries. I also know that many people use to buy ready made chocolate sauces at store because they think it’s difficult to succeed in a homemade chocolate sauce and get worked up with it. That’s wrong and that’s why today’s recipe is one more a basic pastry recipe, the ganache chocolate dressing, which is a wonderful creamy chocolate sauce.
It’s a pity to buy expensive ready made ones as it’s really easy to cook and it’s also cooked in no time!
We traditionally use it dark chocolate flavored to fill in cakes such as “opéra” which combines lays of almond biscuit with coffee and chocolate flavored buttered cream.
We also use it as a spread to coat cakes.
Dark chocolate ganache goes well with coffee, toffee, vanilla or chestnut puree flavored cakes.
More, we use it as a dressing with some desserts such as “Mont Blanc” which is a dish of vanilla ice-cream and chestnut puree topped with dark chocolate sauce and whipped cream. Chocolate profiteroles also need it to coat the choux pastries filled with vanilla ice-cream.
Do you know it’s also possible to whip it? This way, it turns airy and not sickly and once whipped, you can layer it on sponge cake, hazelnut or almond biscuit (that’s for you if you make great cakes on your own!).
Last, when it’s warm, I can’t help tasting it 3 or 4 times (sometimes more…) and each time, it remembers me the wonderful small cup of warm melted milk chocolate I had when I was at the fabulous Cadbury’s world in Burnsville near Birmingham (England).
Well, just one more thing: You can whether flavor it with dark chocolate, milk chocolate or any other flavored chocolate bar.
Today, I make it with dark chocolate because I’m gonna make a Black Forest gateau, yum!
for a 4 servings cake or for a 2 servings dressing sauce
- 100gr Dark chocolate
- 10cl Whippable cream
- Cut chocolate bar into chunks.
- Bring shippable cream to a boil.
- Remove from heat and add chocolate chunks into the hot shippable cream.
- Stir with a whisk until homogeneous.
- Use it warm as a chocolate dressing or cold as a cake filling.