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INGRÉDIENTS
120 g
la ganache
- 120 g de chocolat noir
- 110 g de crème liquide
- 25 g de beurre
LA PRÉPARATION DE LA RECETTE
Mettre le chocolat en morceux dans le bol et le réduire en poudre.
Vitesse 8 / 10 secondes
Ajouter la crème.
Vitesse 1 / 4 minutes / 50°c
Ajouter le beurre .
Vitesse 4 / 15 secondes
Ganache !!!!!!
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