Chocolate Ganache and Truffles to Top your Cheesecake
Insanely delicious!
Servings: 8 people
Equipment
- 1 Medium sized heatproof bowl
- 1 Heatproof spatula
Ingredients
For the Chocolate Ganache Topping
- 180 ml cup of heavy whipping cream with 35 to 40% of fat milk
- 227 g chocolate drips or cut into small pieces
- 28 g unsalted butter
- 1 tbsp cognac or brandy optional
For the Chocolate Ganache Truffles
- 180 ml cup of heavy whipping cream with 35 to 40% of fat milk
- 454 g chocolate drips or cut into small pieces
Instructions
For the Chocolate Ganache Topping
- Heat the cream in a medium-sized heatproof bowl in the microwave for about 30 seconds.
- Pour the hot cream over semisweet or bittersweet chocolate drops -or chopped small pieces-.
- Gently stir the mixture until smooth. Do it slowly, we don't want to incorporate air in it.
- Add the liquor if desired.
- Get your cool cheesecake out of the fridge, and pour your ganache onto it. For instance, your ganache won't lose its shine.
- Refrigerate again and continue with the next recipe -truffles-.
For the Chocolate Ganache Truffles
- Heat the cream in the microwave for about 30 seconds to 1 minute.
- Pour the hot cream over semisweet or bittersweet chocolate drops -or chopped small pieces-.
- Stir the mixture until smooth.
- Let it cool at room temperature, then refrigerate your ganache for at least 30 minutes. After that, you can take it out of the fridge and work with it manually to make some truffles.
- Put some cocoa powder in a bowl and roll your truffles in until soaked.
- With the truffles spheres, decorate your cheesecake previously bathed with ganache.
- Serve cold and enjoy.
Notes
Feel free to replace the heavy whipping cream if you don't have any, you can replace it with double cream. As well as the cocoa powder, replace it with icing sugar or chopped nuts.
