Gâteau of chocolate moelleux with glaçage to the ganache and chocolate

★Ingredients

1 cup (240 ml) heavy cream

8 ounces (225 grams) semi-sweet chocolate, chopped

2 tablespoons (25 grams) granulated sugar (adjust to taste)

1 teaspoon vanilla extract (optional)

Beignets of broccoli and fromage

Traditional home baking

★Instructions

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
2. Add Sugar: Stir in the granulated sugar until it’s fully dissolved.
3. Combine with Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream mixture over the chocolate. Let it sit for about 1-2 minutes to soften the chocolate.
4. Stir Until Smooth: Gently stir the chocolate and cream together until smooth and fully combined. If using, stir in the vanilla extract.
5. Cool and Use: Let the ganache cool to room temperature before using. For a thicker consistency, refrigerate it until it firms up, which is great for spreading or piping.

Enjoy!