japanese ganache

• metric
• u.s.

ingredients:

• 100 g chocolate
• 30 g fresh cream
• suitable amount cocoa powder for coating
• 30 g butter

step 1:

Cut the chocolate into small pieces.

step 2:

Heat the fresh cream in a pan on low heat. Add the butter and stir until melted.

step 3:

Add the chocolate and stir on low heat until melted.

step 4:

Spread a plastic wrap into a container about 10 × 10× 5 cm. Pour the chocolate mixture (Step 3) into the container. Chill for 2 1/2 hours in the refrigerator.

step 5:

Remove from the refrigerator and cut into bite-size pieces. Sprinkle with a suitable amount of cocoa powder.