Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, bittersweet chocolate ganache cream. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Use rich chocolate ganache to drizzle over ice cream sundaes, stack together layers of cake, or cover a decadent caramel tart. 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.

Bittersweet Chocolate Ganache Cream is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Bittersweet Chocolate Ganache Cream is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have bittersweet chocolate ganache cream using 3 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Bittersweet Chocolate Ganache Cream:

1. Prepare 70 grams Bittersweet chocolate
2. Make ready 70 grams Heavy cream
3. Get 25 grams Unsalted butter

To make the ganache, place the chocolate, heavy cream and instant coffee granules in a heat-proof bowl over a pot of simmering water. 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.

Steps 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.

For a quick, delicious chocolate mousse, fold whipped cream into ganache. Chop or grate chocolate into fine crumbs. Heat cream until small bubbles form around the edge; pour cream onto chocolate. Process or stir to melt chocolate completely. Posted in Chocolate, Dessert Toppings and Frostings.

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