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Bittersweet Chocolate Ganache Cream
Bittersweet Chocolate Ganache Cream

Before you jump to Bittersweet Chocolate Ganache Cream recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

The benefits of healthy eating are now being given more publicity than ever before and there are good reasons why this is so. The overall economy is affected by the number of individuals who suffer from health conditions such as high blood pressure, which is directly linked to poor eating habits. There are more and more efforts to try to get us to lead a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most likely, a lot of people think that it takes a lot of work to eat healthily and that they will have to drastically change their lifestyle. Contrary to that information, people can modify their eating habits for the better by making a few modest changes.

If you want to see results, it is definitely not a requirement to drastically change your eating habits. If you want to commit to a wholesale change, that is OK but the main thing at first is to try to see to it that you are making more healthy eating choices. Sooner or later, you will see that you actually prefer to eat healthy foods after you have eaten that way for some time. Gradually, your eating habits will change and your new eating habits will completely replace the way you ate previously.

All in all, it is not hard to start making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to bittersweet chocolate ganache cream recipe. To cook bittersweet chocolate ganache cream you only need 3 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Bittersweet Chocolate Ganache Cream:
  1. You need 70 grams Bittersweet chocolate
  2. Use 70 grams Heavy cream
  3. Take 25 grams Unsalted butter
Instructions to make Bittersweet Chocolate Ganache Cream:
  1. Measure and prepare the ingredients. Bring the butter to room temperature.
  2. Melt the chocolate in a double boiler. Remove it from the heat once the temperature reaches 50℃ (122℉).
  3. Meanwhile, heat the heavy cream until just before boiling.
  4. 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.
  5. Once it has cooled, mix in the butter 1 tablespoon at a time with a hand mixer.
  6. When all of the butter is mixed in, beat at low speed for about a minute.
  7. 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.
  8. 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.
  9. Variation: "Moist and Rich Bitter Chocolate Macarons.

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