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Chocolate ganache with BAM chocolate wine

Chocolate ganache with BAM chocolate wine

Name: Chocolate ganache with BAM chocolate wine
Total time: 15 min
Ingredients: 180 ml whipped cream; 180 ml BAM red chocolate wine or other red wine; 8 g BAM cocoa powder; 100 g sugar; 225 g BAM dark chocolate drops; 60 g unsalted butter, room temperature; a pinch of salt

(1)

Preparation time: 15 min
Difficulty:
Number of ingredients: 7

This chocolate ganache with BAM chocolate wine is thick, dark and more versatile than you can imagine. The chocolate ganache is made from five ingredients: Whipped cream, chocolate, butter, sugar and BAM chocolate wine. Chocolate ganache can be poured over ice cream, used as a topping for cheesecake or even your favorite chocolate cake. It can be used as a filling for cupcakes, as a spread for moist brownies, as a topping for your favorite cheesecake, or as a Valentine's Day gift for your sweetheart. Or you can forget about it all and just eat it with a spoon.

Just like the regular chocolate ganache, the red wine ganache is thinner when warm and thicker when cooled.

Which wine should be used for the red wine chocolate ganache? Basically it doesn't matter, chocolate ganache is not picky about that. We used the BAM chocolate wine. It is the result of years of aging dark red wine melding with the taste of delicious dark chocolate. Its refined taste is already revealed by its classic ruby red color with light violet reflections, perfect as an aperitif with desserts or as an addition to this chocolate ganache.

BAM tip: You can also use other red wines like Merlot, Cabernet or Pinot Noir. It is best to choose the one you like best.

Instead of a red wine-chocolate ganache, you can also prepare a ganache with dark or white chocolate.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Chocolate ganache with BAM chocolate wine

Preparation time: 15 min
Difficulty:
Number of ingredients: 7

Ingredients:

for chocolate ganache:

180 ml whipped cream
180 ml BAM red chocolate wine or other red wine
8 g BAM cocoa powder
100 g sugar
225 g BAM dark chocolate drops
60 g unsalted butter, room temperature
a pinch of salt

Instructions:

preparation process:

1. Step Put the cream, wine, cocoa powder and sugar in a saucepan and stir over medium heat. Once it boils, simmer for 5 to 6 minutes. Stir occasionally. Remove from heat, and then stir in the chocolate, butter, and salt. Add a pinch of salt to taste.

2. Step Before using as a topping, let it cool for a few minutes. The more the ganache cools, the thicker it becomes. If you want to use it to decorate cakes and cupcakes, you should first put it in the refrigerator for a few hours.

3. Step Chocolate ganache can be stored in the refrigerator for up to 10 days. If you want to use it again, you can warm it up in the microwave for about 10 to 20 seconds.

Order ingredients with a 10% discount:

Premium BAM baking products.

Chocolate Infused Wine

19,90 €

Cocoa Powder, 500 g

16,90 €

Dark Chocolate Drops, 500 g

16,90 €

Discount on products used in the recipe - 10%:

-5,37 €

Total:

53,70 €48,33 €

-10%

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Chocolate ganache with BAM chocolate wine

Preparation time: 15 min

Difficulty: 1

Number of ingredients: 7

Just like the regular chocolate ganache, the red wine ganache is thinner when warm and thicker when cooled.

BAM tip: You can also use other red wines like Merlot, Cabernet or Pinot Noir. It is best to choose the one you like best.

Instead of a red wine-chocolate ganache, you can also prepare a ganache with dark or white chocolate.

Ingredients:

for chocolate ganache

180 ml whipped cream
180 ml BAM red chocolate wine or other red wine
8 g BAM cocoa powder
100 g sugar
225 g BAM dark chocolate drops
60 g unsalted butter, room temperature
a pinch of salt

Instructions:

preparation process

1. Korak

Put the cream, wine, cocoa powder and sugar in a saucepan and stir over medium heat. Once it boils, simmer for 5 to 6 minutes. Stir occasionally. Remove from heat, and then stir in the chocolate, butter, and salt. Add a pinch of salt to taste.

2. Korak

Before using as a topping, let it cool for a few minutes. The more the ganache cools, the thicker it becomes. If you want to use it to decorate cakes and cupcakes, you should first put it in the refrigerator for a few hours.

3. Korak

Chocolate ganache can be stored in the refrigerator for up to 10 days. If you want to use it again, you can warm it up in the microwave for about 10 to 20 seconds.

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