Whipped Ganache with Spread
- 6 to 8 people
- Intermediate
- Cheap
Total time : 20 min
- Preparation: 15 min
- Cooking time: 5 min
- Rest: 10 a.m.
Ustensiles requis
- Whisk or food processor
- Fluted piping bag
- Electric mixer
- Hand blender
A delicious, simple and indulgent recipe for using our Hazelnut Milk Spread in a different way. Grab your spoons!
Dans cette recette
Ingredients
- 100g dark dessert chocolate
- 350g of whole liquid cream
- 150g of Alain Milliat Hazelnut Milk Spread
Préparation
- 01 Melt the chocolate, add the spread and mix (the pieces will melt).
- 02 Boil 200g of cream. Add it to the chocolate-toast mixture in three batches, stirring well each time.
- 03 Add the 100g of cold cream, then the remaining 50g, mixing.
- 04 Smooth with a hand blender, pour into a salad bowl, cover with cling film and refrigerate for at least 10 hours.
- 05 The next day, place the bowl and whisk in the freezer for 10-15 minutes. Whip the ganache on medium speed for 3-4 minutes until it holds its shape (do not speed up).
- 06 Pipe using a fluted piping bag; the ganache keeps in the fridge for 24 hours.
Le fondateur Alain Milliat
Fondateur de la marque
