Chocolate ganache for decorating cakes. Ganache recipe. Chocolate ganache: recipe

Ganache is French chocolate cream, plastic, having a soft but dense consistency. It is almost universal: it is used as a filling for sweets and croissants, layering cake layers, covering cakes and pastries, leveling their surface with mastic. The composition of the ganache is simple: chocolate and cream. The recipe with cream and butter is also considered a classic. The remaining ingredients (powdered sugar, flavorings, rum, cognac) are added as desired, they are not mandatory. Prepare this unusual cream not difficult.

Cooking features

There are many recipes for ganache, because in French cuisine It is believed that even a few drops of syrup added to the cream radically change its taste, allowing you to get a new dish. But there are also general principles.

The optimal consistency of ganache depends on what it is intended for. Usually more than one is prepared to cover cakes. liquid cream, which spreads easily, smoothly enveloping the confectionery product. To layer the cakes, they often use versions of cream with butter or alcohol components, which allow the cakes to be at least slightly soaked. If the cakes are made from dough that does not absorb the cream well, it is better to use something more liquid (syrup, liqueur, Madeira) for impregnation rather than ganache. To fill croissants, thick ganache is used, usually with the addition of butter. Candy also requires a product with high density.
The quality of the finished product depends on the quality of the original ingredients. In chocolate intended for making cream, the cocoa content must be at least 40%, cocoa butter - at least 20%. Quality chocolate It melts in your hands, and when the tile breaks, a characteristic crunch is heard. Wherein good chocolate doesn't crumble.
The ratio of chocolate to cream depends on the cocoa content of the main ingredient. If the ganache is made from dark chocolate, use about the same amount of cream or slightly less than the main ingredient. You will need 2 times more milk chocolate than cream, and 3 times more white chocolate. Some of the cream is often replaced with butter.
A common mistake novice cooks make is using ingredients at the wrong temperature to prepare ganache. The oil must be heated to at least room temperature, softened, so it is taken out of the refrigerator in advance. The cream is heated on the stove or in a water bath, but do not allow it to boil. When melting chocolate in cream, boiling is also not allowed. This should be done either with low heat, or by removing the container with cream from the stove.
The classic ganache recipe allows you to do without help kitchen appliances, but many housewives prefer to beat the cream with a mixer.
Mix the chocolate with cream and butter until the product acquires a glossy shine. After cooling, the cream will become matte, but this is already considered normal.
For glazing confectionery The ganache is used liquid, otherwise it will harden and its use for coating cakes will become difficult. To sandwich cake layers or fill sweets, it is recommended to cool the ganache for 1–2 hours, then beat with a mixer.
Properly prepared ganache should have a uniform consistency. If it delaminates, technological process at some stage was violated. This most often happens when using ingredients different temperatures. It’s not difficult to correct the situation: you need to heat the ganache to a temperature of 40–45 degrees and mix well using a mixer.

If you haven't used all the ganache, you can cover it and put it in the refrigerator. It will remain usable for 2 months. Before use, it will be enough to heat it in a water bath and beat. This only applies classic version ganache, which contains nothing but chocolate, cream and butter. In other cases, it is better not to take risks and try to use the product within 3 days.

Classic ganache recipe without oil

dark chocolate - 0.4 kg;
cream with a fat content of at least 30% - 0.2 l.

Cooking method:

Grind the chocolate. To do this, you need to break it, crumble it with a knife or grate it. The more the chocolate is crushed, the faster it will dissolve in the hot cream and be distributed more evenly.
Heat the cream over low heat or in a water bath, without bringing it to a boil.
Add chocolate. Stir until it is completely dissolved.
Remove the pan with ganache from the heat (or from the water bath). Let cool until desired temperature and use as intended.

Ganache prepared according to this recipe is universal. It can be used hot to cover a cake or cooled, whipped and layered into cake layers, filled into sweets or buns.

Classic recipe for ganache with butter

dark chocolate with cocoa content of at least 60% - 100 g;
heavy cream- 100 ml;
butter- 40 g.

Cooking method:

Remove the butter from the refrigerator in advance to soften it.
Break or grate the chocolate.
Heat the cream. As soon as they start to boil, remove from heat.
Pour hot cream over chocolate and leave for 5 minutes.
Whisk the creamy chocolate mixture with a whisk.
Continuing to beat, add butter.

The ganache prepared according to this recipe hardens very quickly, especially if you place it in the cold. If you want to cover the cake with it, you shouldn’t hesitate - it can thicken even at room temperature. More often, this ganache is used as a cream for layering a cake or filling sweets.

Chocolate ganache with rum

dark chocolate - 0.25 kg;
cream - 0.25 l;
rum - 20 ml.

Cooking method:

Cut the chocolate with a knife.
Bring the cream to a boil, but remove from the heat without letting it boil.
Combine cream with chopped chocolate.
After a few minutes, whisk everything together.
Pour in the rum, stir well or whisk again. The rum in this recipe can be replaced with cognac or another similar ingredient.

If you cool and beat the ganache made according to this recipe, whisk or mixer, it will become airy. When hot, it is liquid and does not harden immediately. This cream option is ideal for covering or decorating a cake.

White chocolate ganache

white chocolate - 0.6 kg;
heavy cream - 0.2 l;
food coloring, berry flavoring (optional) - according to the manufacturer's instructions.

Cooking method:

Grind the chocolate.
Heat the cream in a water bath.
Place chocolate in hot cream. Stir without removing from the water bath until chocolate pieces will not dissolve completely.
Remove the container of ganache from the water bath. If you want to give it a bright color and aroma, add the appropriate components. Stir well.

Ganache prepared according to this recipe can be used to coat confectionery products or decorate them.

Cocoa ganache recipe

cocoa powder - 30 g;
powdered sugar - 30 g;
cognac - 40 ml;
heavy cream - 80 ml;
butter - 50 g.

Cooking method:

Remove the butter from the refrigerator. Wait until it becomes soft.
Heat the cream.
Mix cocoa with powdered sugar.
Add the dry mixture into the cream, spoon by spoon, mixing everything thoroughly each time.
Pour in the cognac and whisk.

This version of ganache is very different from the traditional one, but it produces a “working” cream, well suited for covering cakes and leveling their surface under mastic.

Recipe for ganache with condensed milk

dark chocolate - 0.25 kg;
butter - 0.2 kg;
condensed milk - 100 ml;
cocoa powder - 30 g.

Cooking method:

Beat the softened butter with a mixer.
Add condensed milk and chocolate to the butter. Whisk everything together.
Break the chocolate and melt it in a water bath.
Transfer the melted chocolate to the butter. Whisk everything together until the mixture reaches a homogeneous consistency.

Ganache prepared according to this recipe is usually used to decorate pastries and cakes.

Ganache without cream (with milk powder)

dark chocolate - 0.3 kg;
butter - 0.2 kg;
whole milk - 125 ml;
powdered milk - 100 g;
powdered sugar - 50 g.

Cooking method:

Grind the chocolate, melt it in a water bath, and set aside temporarily.
Mix dry milk with powdered sugar.
Heat liquid milk in a water bath to 50 degrees, dilute sugar and milk powder in it.
When the butter softens, beat with a mixer.
While continuing to whisk, add the milk mixture into the butter.
When the mixture becomes homogeneous, add melted chocolate. Whisk.

You need to cover confectionery products with this ganache as soon as it is ready - it hardens quickly. Cooled ganache made from milk powder is good for filling candies.

If you like to pamper your loved ones with homemade cakes and confectionery homemade, you just need to learn how to make ganache. This almost universal chocolate cream can help out in a variety of situations.

Recipes for making cream and other confectionery decorations

ganache for covering the cake

1 hour 20 minutes

460 kcal

5 /5 (4 )

My friend is an amateur homemade baked goods, which she pampers her guests at every opportunity. Chocolate cake with ganache is one of her signature desserts, which will not leave anyone with a sweet tooth indifferent. Before she treated me to tea with an unusual cake, I had no idea about the existence of ganache and did not know what it was.

Ganache is french cream, which is widely used to cover cakes, layer cake layers, and also as a filling for cakes and sweets. Confectioners often use ganache to level a cake: the surface of the cake covered with it becomes ideal for decorating with fondant and other decor.

Now I will reveal the secret of my culinary friend and tell you how to make chocolate ganache, describing in detail the recipe with photos of the main steps.

The preparation of the cake coating should be done using chocolate. High Quality, as it will melt perfectly and give optimal results when decorating sweet pastries.

Kitchen appliances and utensils: deep bowl, silicone or wooden spatula, mixer.

Required Products

For cooking we will need the following products:

The frozen chocolate cream becomes matte, losing its original shine.

History of ganache

France is considered the birthplace of the cream: it was created in 1850 by Patisserie Seradin in his own confectionery shop, where he sold various sweets for local residents.

The young pastry chef loved to experiment with recipes and ingredients, creating real sweet masterpieces of that time.

IN classic look French cream was prepared from heavy cream and chocolate, but after it spread to many cuisines around the world, the recipe changed as confectioners changed it in their own way.

How to make ganache for cake coating at home

Let's consider all the stages of preparing ganache, namely detailed recipe homemade with photos of some steps step by step.

First stage- Preparation confectionery glaze or chocolate.

On initial stage To create the cream, you need to chop the chocolate or grate it. Received chocolate chips pour into a large deep bowl and place in the microwave on low power until completely melted.

Second phase– cooling.

Melted chocolate mass should cool to room temperature so that coating the cake with ganache and hardening takes as little time as possible.

Third stage- combination of ingredients.

Gradually add soft butter into the melted glaze, continuously stirring the mass with a silicone spatula for homogeneity.

Fourth stage- whipping cream.

Answering the popular question of how to prepare ganache for a cake so that it is tender and easily lays on the confectionery product, I will say - beat it. Beat our cream mixture using a mixer or food processor for 5 minutes. high speed.

This is done to better mix the butter and chocolate, as well as to give the mass airiness.

Fifth stage– completion of the preparation of the cream.

For optimal application of ganache cream under mastic and other dessert decorations, you need to leave the whipped cream to sit at room temperature for about 1 hour.

The finished ganache cream can be stored in the refrigerator in a sealed container for about a month. If necessary, bring it to room temperature and beat thoroughly.

Chocolate ganache Ideal for any type of cake, and the given recipe for covering the cake is universal and easy to follow; it can be prepared by novice confectioners and those who like to bake sweets at home.

How to beautifully decorate and serve a cake covered with ganache

I’ve already told you how to make ganache for a cake, now I’ll tell you the most interesting thing - how to decorate and serve a cake with this sweet cream.

The baked, formed cake, the cake layers of which are already coated with cream and are completely ready for decoration, we begin to cover with the sweet mass from the very bottom: first the side part, after which we begin processing the upper surface.
It is better to apply the mass with a thin metal spatula, giving the straight long side part as smooth as possible to the confectionery product.

After processing chocolate composition The dessert should be placed in the refrigerator for 30-50 minutes to harden, after which the baked goods are ready for final decoration with fondant.

Ganache for mastic except great foundation also gives a strengthening effect for confectionery products, allowing them to be transported without fear of safety appearance, the recipe is easy to follow, and a delightful holiday with bright photos will be a worthy reward for your efforts.

Leveling the cake with ganache under the mastic should be a layer of approximately 3 mm. A large thickness will not give the decoration a reliable hold, and a thinner layer will not hide minor imperfections in the dough.

Before making ganache for a cake, make sure the products from which it will be prepared are fresh to avoid poisoning and bitterness. finished product and other troubles.

Ganache from milk chocolate has a beautiful beige color and a slight creamy taste that children will appreciate.
Using white chocolate you can make gorgeous cream for decorating wedding confectionery products in light colors.

Invitation to discuss cake coating and possible modifications

Freshly whipped chocolate cream can be used to liquid filling muffins, layers of layers in cakes and pastries, and also as a glaze, pouring it over sweet pastries. The thickened cream can be used to fill pies, cookies and wafer rolls, or use it to create sweets - by forming balls and rolling them in crushed wafers or nuts.

Using this cream, you can decorate a variety of desserts - to do this, you need to place it in cream injector and use your imagination and personality. Additive in the form fruit puree diversifies the taste of the cream and makes the dessert more original.

I would love to see your feedback on my recipe, as well as your options for using this French cream.

Cake with ganache - very tasty and beautiful dish, not at all difficult to perform. It's worth trying to make this delicious dessert and please your family and friends with them when organizing the next festive event.

Any National cuisine can boast of some stunning delicious dish. But France has not just one, but a whole arsenal of dishes. The confectionery products of this country have long been recognized throughout the world as the most exquisite and delicate. Among them there is the most real paradise for those with a sweet tooth - chocolate ganache. This delicacy has long won the hearts of confectioners with its simplicity, taste and versatility. Chocolate ganache is used to cover cakes, decorate cupcakes, make sweets, decorate baked goods, and as a cream. Yes, you can simply spread this deliciousness on bread! In a word, this a real find for every housewife.

Classic recipe "Chocolate ganache"

The French are pedants in everything related to the preparation of confectionery products. You add 11 drops of syrup instead of 10 and that’s it - the world has turned upside down. So, in this regard, ganache undoubtedly outperforms other sweets in its variability. No, perhaps somewhere in the homeland of the dessert they use strict proportions, but in our realities you can safely experiment.

This delicate cream is a thick mixture of heavy cream and dark chocolate. Traditionally, equal parts of both ingredients are taken to prepare ganache, but the result obtained depends 100% on their quality. Cook with bad ingredients good cream Even magic won't help. Because:

first, take only very heavy cream (more than 33%) and, preferably, market cream;
second - buy high-quality expensive chocolate.

If it’s even more or less clear with cream, then what about the second ingredient? What quality criteria should we focus on?

The surest way is to take tiles made in Belgium or Switzerland. In these countries, the purity of the product is maintained and it will be of the best quality.
When buying chocolate from other manufacturers, read the ingredients. It must contain cocoa products (at least 40%) and cocoa butter (from 20%), but not their substitutes.
It is quite easy to determine good chocolate experimentally. It will begin to “float” simply in your hand, since cocoa butter flows already at a temperature of 31 ºС, and when the tile breaks, a dull crack is heard, the crumbs do not fall out. Bad product you have to chew, but when you break off a piece, you won’t hear anything - Palm oil or another base of such “chocolate” cannot crunch.

So, you have in your hands a hundred-gram bar of first-class dark or bitter chocolate and the same amount of cream.

It's time to start making the ganache. It's simple:

Print out the tile and break it into pieces. You shouldn’t get too fancy and crumble it into dust; you remember that the chocolate will melt in any case. Place the pieces into one bowl.
Pour the cream into another container and put on fire. Stir them and, as soon as the first bubbles appear on the sides, remove from the stove. There is no need to bring them to a boil.
Pour hot liquid over chocolate. Sometimes there is a recommendation to throw it into a bowl of cream, but it is better not to do this. Otherwise, it may burn from contact with the too hot bottom of the bowl.
Stir the almost finished ganache with a whisk (but do not beat) or a spatula until the chocolate is completely dispersed in the hot cream. The resulting mass should become smooth, uniform, without lumps or separations. If something goes wrong, then the fault is most likely a low-quality chocolate bar.
If you plan to frost the cake, you can do it as soon as the mixture has cooled slightly.
If you need to hold custard then cover it cling film, and put it in the refrigerator. Under such conditions, the cream can be stored for two to three days. Freezing is also allowed.
Cold ganache should not be heated on the stove; it will reach the desired consistency on its own after standing at room temperature. If the apartment is cool, place the bowl of cream in warm water.

The finished cream is self-sufficient and does not require any additions, but confectioners often experiment with various additives to add more interesting flavours.

As great addition For ganache you can use rum or liqueurs, syrups, essences (mint, vanilla, etc.), fruit purees.

Recipe: Chocolate ganache with cream and chocolate

Whatever they say, but black and even dark chocolate Not everyone loves it. Dark chocolate ganache will be the most shiny, smooth and beautiful, but the least sweet and with a noticeable bitterness. If you don’t like dark chocolate, then you’re unlikely to like cream based on it. But it can be made from milk or even white chocolate. Butter is usually added to this mixture to improve taste qualities and obtaining a smooth, even texture. Keep in mind that the oil must be of excellent quality.

In sweet chocolate, the content of cocoa products is lower than in bitter and dark chocolate, so its amount is increased by approximately one and a half times. To keep the fat content at the same level, add oil. Over time, through experience, you can adjust the amount of ingredients, taking into account the quality of the selected products, but to begin with, focus on the following composition:

500 grams of milk chocolate (you can also use white);
350 grams of cream;
50 grams of butter, as fat as possible.

The cooking process itself is no different from the classic one. After the chocolate has melted into the cream, let the ganache cool slightly, and at this time take out the butter, cut into pieces and leave to “warm up”. Then dip the butter into the warm cream and stir well.

Chocolate ganache with whole milk

It would seem, what difference does it make in what to melt the chocolate - in cream or milk? But if you remove heavy cream from the recipe, the resulting product can no longer be called ganache. This can be considered a type of glaze, but it is also undoubtedly very tasty.

To compensate for the missing fat content, you must add a large number of oils In general, it is better not to try to thicken such pseudo-ganache and leave it more liquid. In this form it is excellent to use, for example, as a sauce for pancakes or pancakes, ice cream, soufflé or fruit.

200 grams of black or dark chocolate;
the same amount of butter;
half the milk.

If you decide to make sweet chocolate cream, increase the amount.

The cooking principle remains the same, only we melt the chocolate pieces in milk, not in cream. The butter should sit at room temperature or you can even melt it. Add the warm butter, spoonful at a time, into the chocolate-milk mixture and stir until smooth. If desired, while the milk is hot, add powdered sugar taste.

Recipe with cocoa powder

If you plan to make ganache for making truffle sweets, you can make it using cocoa powder. Finished product won't be as creamy, but in some cases it becomes more appropriate. It can also be used as a layer in cakes.

To prepare, take:

2 tablespoons of powder;
the same amount of powdered sugar;
the same amount of rum or liqueur;
60 grams of cream;
25-100 grams of soft butter.

The amount of oil can vary significantly depending on the consistency of the finished ganache.

We prepare the cream according to the already established scheme: add cocoa and sugar to the hot cream, brew it so that there are no lumps, warm butter and, at the very end, alcohol if desired.

Recipe with condensed milk

A good option for making sweet cream on dark chocolate with the addition of condensed milk. Considering that this is also the “wrong” ganache, you will have to figure out the proportions as you go.

Approximately take products in the following quantities:

250 grams of chocolate;
200 grams of good butter;
100-150 ml condensed milk.

In separate bowls, melt butter and chocolate in a bathhouse. The butter can be whipped and then added to condensed milk. Add the finished sweet mass in parts to the already melted chocolate and mix. It is better not to let this cream cool, but to use it for its intended purpose immediately, before it begins to harden.

Recipe: Chocolate ganache with honey

You can use chocolate ganache under the mastic to remove unevenness, or you can pour it over it ready-made baked goods not for beauty, but just for taste. If you are covering a simple cake, without any frills or complex combinations of products, then you can diversify its taste honey-chocolate cream. In this case, of course, you should not use milk or white chocolate to prepare it - it will turn out too sweet. But for black it’s just right.

Take the ingredients for 150 grams of chocolate in approximately the following proportions:

100 grams of heavy cream;
50 grams each of honey and butter.

We heat the cream, melt the chocolate - everything is as usual. Heat the honey only slightly, but do not boil it, and add it to classic ganache. When all the ingredients are mixed in homogeneous mass, add softened butter.

With milk powder

You can also prepare ganache using dry milk or cream. In the first case, you will definitely have to add butter. In the second, perhaps this ingredient will not be needed. To prepare with milk powder, for 150 grams of dark chocolate, take 100 grams of milk and the same amount of butter.

Dilute the powder with water or whole milk and... then do everything according to the already understandable scheme. You can also add sugar or syrups to this cream if desired.

Chocolate ganache with orange zest

It is better to prepare such a product with cream and dark chocolate according to the classic recipe. The taste will be very piquant and interesting. But if you want a sweeter cream, then add powdered sugar to it at the stage of heating the cream.

The cooking process is traditional, but when the chocolate melts in the cream, add it to the warm mass. orange zest. If you have orange syrup, you can safely include it in the composition, but only at the rate of no more than 10% of the total mass. In this case, add a little butter to the ganache.

Chocolate ganache for cupcakes

Nowadays, small, elegant cupcakes are increasingly preferred to cakes. They are beautiful and easier to eat at parties. These small cakes can also be decorated with our cream, but how to make chocolate ganache so that it is airy? To create beautiful cream caps, roses, peaks, it is made exactly the same as in classic recipe. But there is a little secret.

Write it down! Cover the finished ganache with film and place it in the refrigerator for several hours until it thickens. Then take it out, remove the film, let it warm up at room temperature and beat quickly with a mixer. Don't overdo it, a couple of minutes is enough. Ready mass It will become airy, light and will be perfectly squeezed out of any nozzle. The cream will lighten a couple of tones and become velvety and fluffy.

Making ganache at home, as you can see, is not at all difficult. There are fewer problems with good dark chocolate, so start your confectionery practice with it. Alas, this cream has one significant drawback. If you start trying it just with a spoon, then it’s impossible to stop! Keep this in mind and be vigilant so that your cake does not end up “naked.”

This recipe is the fruit of my personal research in the confectionery field. Having prepared a large number of cakes, I developed a recipe as a result of practical experience perfect ganache for leveling and decorating cakes! I do not mind! I am pleased to present this recipe to you.

The benefits of my chocolate ganache for cake coating

Firstly, it's very delicious cream! Secondly, this cream can cover irregularities of ANY depth and size on your cake! Thirdly, even a novice housewife can level the cake with this cream! It is easy to work with, as it retains its plasticity for a long time and quickly stops flowing if you overheat the chocolate. It does not harden as quickly as pure chocolate. It is easy to level. After covering the cake with it, you can decorate it as you wish. Or continue decorating with the remaining cream, which will already thicken and will be deposited perfectly from the pastry bag.

So, here is my pride and confectionery find - the perfect chocolate ganache to cover the cake! Take it, use it and enjoy! Surprise your loved ones and friends!

Let's prepare butter at room temperature, condensed milk, a spoonful of cocoa and chocolate.

Let's weigh out the chocolate. Don't be greedy, this is what will make this cream irresistible!

Let's put it on steam bath melt and we will interfere in the process.

Meanwhile, beat the butter until fluffy and add condensed milk. Let's continue to beat everything with a mixer.

Add cocoa and continue whisking. Then pour in the melted chocolate and mix everything until smooth.

The cream will be a little runny, but this is because the chocolate is warm. Leave the chocolate ganache to cover the cake on the counter for 5 minutes...

Prepare your own tool for working with chocolate. What? Don't you have anything? Then you can use a spatula and a metal ruler.

We take our cake out of the refrigerator...

And let's get started. The cream has thickened a little, but it’s just right for the job, and after a few minutes we have not some kind of blank with uneven sides, but an almost... almost finished cake.

For finer leveling we use a thinner tool - a palette knife. We will use it to completely cover up all sorts of holes and smooth out any unevenness.

Well, somehow it happened like this. I note that you can endlessly level the cake, so the main thing is to stop in time.

Now let's send our cake into the cold and decide what we will do with it next. Shall we decorate with cream flowers, or maybe with ruffles? Or maybe we’ll just sprinkle some cocoa and lay out some chocolate decorations, or maybe cover it with fondant? Oh, I don’t know what I’ll do next. The morning is wiser than the evening!

Ganache is chocolate buttercream. Although it seems, due to its name, to be very refined, it is simple and quick to prepare, and it tastes wonderful. White and milk chocolate ganache is very tasty as a cream between cake layers, in whipped form. Dark chocolate ganache - for lovers of bitter chocolate creams, such as “truffle”. But most often I use it as a base for mastic. In addition, ganache is indispensable for covering the cake - that is, making such a beautiful chocolate filling on top so that the droplets flow down the sides and then you can decorate the cake with fruit, for example. In general, fashionable design. In the photo - red ganache)

Typically, for ganache, use one part chocolate to one part cream. For white chocolate, you can take two parts chocolate to 1 part cream, for milk chocolate - one and a half to one. Although 1 to 1 all these creams turn out well, then you just need to cool them properly. After cooling, this cream should be whipped and used as a filling for cakes.

And to level cakes - under mastic - you can use regular one, but if any complex shape, then it is better to prepare a double ganache, that is, two parts dark chocolate to one part cream. I prepare ganache for mastic, so I make just such a cream in this master class.

But still, in my experience, it is not ganache that holds the shape of cakes best, but . That’s why I use delicious ganache for simple cakes, and cream for leveling more complex or multi-tiered ones. He never failed.

Products:

100 grams of cream 20-35%

200 grams dark chocolate

Ganache: recipe. How to make chocolate cream

1. Cut the chocolate into small pieces.

2. Add chocolate to cream.

3. Melt in the microwave or in a water bath (I used the microwave). At the same time, take it out and stir every 15 seconds. You need to stir first in the center until the chocolate combines with the cream in the very center, that is, an emulsion is formed. When it turns out in the center, then stir the whole cream, it will also quickly become homogeneous.

4. The chocolate was stirred and the cream became homogeneous.

5. Now put the cream in the refrigerator for several hours. Then beat with a mixer and it will gradually soften. If you are in a hurry, you can put it in the refrigerator for a while, the cream will become thicker, and you can already level the cake. You can put the cake in the freezer for a while if you need the cream to harden. Or immediately cover with mastic.