Chocolate Ganache for Alfajores
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.
🔎 What is an alfajor? — where it comes from, what goes in it and how it differs.
Ingredients
- 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.