Chocolate Ganache With Vanilla Cream

Chocolate ganache is a French technique that consists of dark chocolate, often used as a topping or decoration. It is very versatile and has many uses. It can be whipped as an icing or a filling and can be poured over cakes, cupcakes, and pastries. It is especially delicious with moist sponge cakes. Chocolate ganache makes a gorgeous glaze or decorative piping.

In this simple recipe, vanilla cream is poured in tiny bowls and simply topped with chocolate ganache and garnished with mint leaves. You can serve this decadent dessert chilled or warm. It is a more stylish version of the more common chocolate mousse.

The French counterpart of the American fudge frosting, chocolate ganache is a bit more luxurious and indulgent with a rich dark chocolate texture. It is made with pure chocolate and heavy cream. If you wish to whip your chocolate ganache for a fluff and light texture, simply whip it with a whisk the same way that you would whip heavy cream. The mixing bowl and beater should be nice and cold. It is also a good idea to chill the ganache for a bit before whipping.

Ingredients
½ lb. dark bitter chocolate
1/4 lbs. fleurette cream (heavy cream)
1.8 oz. butter
4 mint leaves
English cream:
8 egg yolks
½ lb. sugar
2 pints milk
1 vanilla pod

1. Melt the chocolate in a heatproof bowl using a bain-marie. Over medium heat, gently bring cream to a boil. Pour the cream over the chocolate and let it stand for 2 minutes. Add the melted butter and blend with a whisk until smooth.

2. To make the English cream, whisk the egg yolks and sugar together until the eggs are almost white. Gradually add the hot milk stirring constantly. Add the vanilla grains and place on a very low heat, stirring until the mixture thickens. Take off the heat.

3. Pour English cream on each serving dish or bowl and place a scoop of the chocolate ganache on top.

4. Decorate with a mint leaf.