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Chocolate Ganache for Alfajores
⏱ 30 min in total🔪 30 min prep🍽 10 portiesEasy
Three ingredients, and the ratio decides everything: twice as much chocolate as cream. That gives a ganache firm enough to fill alfajores without squeezing out at the sides; in equal parts it would be far too soft.
The almond extract is what sets it apart from any other ganache.
Use dark chocolate: milk chocolate has more sugar and less cocoa butter, and at this ratio it never sets properly.
Ingredients
Measurements
🍽 10 servings
- 100 ml pouring cream
- 200 g dark chocolate, chopped
- 1 tsp almond extract
Method
- 1
Heat the cream to just below boiling point and pour it over the chopped chocolate.
- 2
Leave it for 5 minutes without stirring — the chocolate melts on its own in that time.
- 3
Add the almond extract and stir until you have a smooth, glossy mixture.
- 4
Chill until it has body and can be spread.