Recipe: Chocolate fudge from three ingredients

Chocolate ganache can become not only a part of the decor of other desserts, but also the basis for a simple chocolate fondant with perfect silky texture and rich flavor. Experienced shokoladogolikam recommend.

The promise of three ingredients include oil, oily cream (not less than 33%) and, by itself, a quality chocolate. The taste of the latter completely determines the taste of the finished sweet, so Treat the choice of ingredients responsibly.

Break the chocolate into pieces smaller tiles, put them in a blender and whip into crumbs. In parallel, put the cream on the stove and bring them to a boil, carefully making sure that they are not burnt. If chocolate is not sweet enough, the cream can add a little honey or glucose syrup. When the cream boils, start portions to pour them into the chocolate, whisking every time ganache blender. Then overfill soft butter cubes and continue beating until they are completely dissolved. At this stage, the taste of food can vary rum or vanilla, for example.

Ready-made fondant is not flowing, the mixture is kept steadily on a spoon, and fingerprints are not delayed.

Pour the mixture into a ready-coated foil or parchment form 20 × 20 cm and put everything in the refrigerator for 2-3 hours or until complete solidification.

Frozen sweet cut into portions. It's best to do it with a sharp knife, provisionally dropped in boiling water.

Cutting the sweet, roll it in the cocoa powder or coconut flakes. Store finished sweet can be in a sealed container at room temperature up to a week or in the freezer for a month.

Ingredients:

• 450 g of chocolate;
• 365 g of cream (fat content 33%);
• 70 g butter;
• cocoa powder or coconut for dusting;
• rum, vanilla and other flavors - on request.

preparation

1. Put cream reach boiling, and meanwhile Break chocolate and chop it into crumbs blender.
2. Portions of pouring hot cream and whisk until the chocolate until it is completely melted. In the resulting ganache add the pieces of butter and whisk still time. Add some flavor if desired.
3. Pour the mixture into coated parchment size 20 × 20 cm form and put everything in the refrigerator for 2-3 hours.
4. When the chocolate fondant hardens, cut it into cubes and sprinkle with cocoa or chips.