Ganache montée chocolat noir parfaite (tenue + congélation OK)

#chocolatewhippedcream In this video, I guide you step by step: recipe, preparation, and piping techniques to enhance your desserts with a dark chocolate whipped ganache. #whippedganache An ideal version for cakes intended to be frozen, with a light and stable texture after thawing. Objectives: Make whipped ganache Understand the whipping process of whipped ganache Watch a piping demonstration Understand the steps and basics of the recipe Recipe: To decorate 6 cakes (serving 6) or half a cake (half a frame) 250g heavy cream (35% fat, to be boiled) 100g sugar 170g dark chocolate (64% cocoa, approximately) 6g 200 bloom gelatin (sheets) (36g of water is absorbed by the gelatin) 500g heavy cream (35% fat, to be added cold) Chapter: 00:16 Recipe presentation and execution 04:19 Whipping the ganache 05:53 Piping #pastry