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Semi-Sweet Ganache
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Henrique Rossanelli

Henrique Rossanelli

Semi-Sweet Ganache

12h 15m

A velvety and well-balanced chocolate ganache with a blend of milk and semi-sweet chocolate, offering a harmonious sweetness.

Ideal for filling tarts and cakes, drizzling over ice creams, or as a dip for fruits.

  • Add 400 g heavy cream to a saucepan over medium-high heat and bring it to a boil

    Step 0

  • Pour the hot heavy cream into a bowl with 400 g of semi-sweet chocolate chips and 400 g of milk chocolate chips. Stir until it starts to melt

    Step 1

  • Add a pinch of salt and blend with a hand blender until smooth

    Step 2

  • Evenly spread the mixture on a tray

    Step 3

  • Cover with cling film, pressing it against the surface

    Step 4

  • Let it rest at room temperature for at least 12h to set. The semi-sweet ganache is ready

    Step 5

  • Enjoy! This is perfect to fill tarts and cakes, or to dip some berries and citrus fruits!

    Step 6

Yield 1 kg

  • Chocolate Chip

    Semi-sweet Chocolate Chip

    400 g
  • Chocolate Chip

    Milk Chocolate Chip

    400 g
  • Heavy Cream

    Heavy Cream

    400 g
  • Salt

    Salt

     a pinch

Equipment

  • Kitchen Scale

    Kitchen Scale

  • Hand Blender

    Hand Blender

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