Chocolate Custard Ganache
by Louis Boeglin
This is the ganache to end all ganaches. It can be used in so many ways. We did not take a separate pic, thus you have the gorgeous cake pic again, but it is very versatile. Almost a chocolate custard to die for, you really could drizzle it over anything and it does set quite well into a soft delicious gooey ganache texture. YUM.
Thanks Louis.
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Need
- 150 Grams milk
- 150 Grams cream
- 300 Grams Chocolate dark callets BUY
- 110 Grams Raw Caster Sugar BUY
- 5 Egg Yolk
Do
- 1
Place all ingredients into the Thermomix bowl and cook 8 min/80°C/speed 4.
- 2
Pour into moulds as video directs or just use as a straight custard ganache.
