ingredients:
- 3 1/2 ounces chocolate
- 1 ounce fresh cream
- suitable amount cocoa powder for coating
- 1 ounce 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 2 × 2 × 4 in. 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.
comment:
Japanese Ganache is called nama-chokoreto and is eaten by itself. It is very soft, creamy and delicious.