Chocolate Custard Ganache
10 small cakes Rated:
This custardy ganache is the brainchild of Michelin Starred pastry chef Louis Boeglin and is part of our Insider Club stash of amazing recipes! Thanks
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.
Need
- 150 Grams milk
- 150 Grams cream
- 300 Grams chocolate dark callets BUY
- 110 Grams raw caster sugar BUY
- 5 egg yolks
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.
