Recipe for Chocolate Ganache
- Chopped bitter chocolate - 9 Grams
- Thick cream - 1 glass
- Dark rum - 1 st. a spoon
Put the chocolate in a bowl. Heat the cream in a small saucepan over medium heat. Just bring to a boil, watching very carefully, because if the cream is boiling for a few seconds, they will escape from the pan. When the cream begins to boil, add chopped chocolate and whisk until smooth. Add the rum as desired. Let the Ganache cool slightly before pouring onto the cake. First pour the glaze into the center of the cake and evenly distribute to the edges. To get a fluffy glaze or chocolate filling, allow it to cool to a density, then whisk until smooth, fluffy.