Zutaten für Orange Chocolate Ganache
- Semi Sweet Chocolate
- 1 cup (240ml) heavy cream
- Orange Zest
- 2 tablespoons (1/4 stick) unsalted butter
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Zubereitung von Orange Chocolate Ganache
- Using a microplane, zest 1 large orange and set aside. Measure out 1 cup (240ml) of heavy cream into a medium saucepan.
- Add the orange zest to the cream. Heat the cream over medium heat, stirring frequently, until it just begins to simmer (small bubbles appear around the edges). Do not boil.
- Remove the saucepan from the heat immediately.
- In a medium bowl, place the finely chopped semi-sweet chocolate. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
- Gently whisk the mixture until the chocolate is completely melted and smooth. Stir in the 2 tablespoons of unsalted butter until fully incorporated.
- For a pourable glaze or dip, use immediately. For a spreadable filling or frosting, cover the bowl and refrigerate for at least 2 hours, or until thickened to your desired consistency.
- Once chilled, the ganache can be whipped with an electric mixer for a lighter, airier texture.
- Use your delicious ganache to fill cakes, frost cupcakes, or glaze brownies and other desserts!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
744g
Fat
704g
Carbs
76g
