Great chocolate desserts start with great chocolate. The same bar you would eat on its own is the one to use in your cooking. Here are simple recipes that let quality chocolate shine.
Classic Ganache
Heat 200 millilitres of double cream until it just simmers. Pour it over 200 grams of finely chopped dark chocolate. Let it sit for three minutes then stir until smooth. Use as a filling glaze or let it cool and whip. The which chocolate best for baking guidance applies here: a 60% to 70% dark chocolate produces the best balanced ganache.
Three Ingredient Mousse
Melt 200 grams of dark chocolate with 60 millilitres of water. Separate four eggs. Whisk yolks into the melted chocolate. Whisk whites to stiff peaks and fold gently into the chocolate mixture. Chill for four hours. When you want to buy chocolate for your next dessert project explore the baking selection at BuyChocolate.org.
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