Ingredients
Chocolate Ganache - Great for Profiteroles!
- 340 g chocolate
- 170 g thickened cream
- 30 g Butter
- 15 g glucose syrup
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I'm cooking this todayRecipe's preparation
- Blitz chocolate bits 10s/speed 9 set aside.
Pour in cream 3min/100°C/speed 2
Add blitzed chocolate, butter and syrup mix 2min/speed 3
Enjoy!
Tip
if you find the chocolate isn't fully melted - you can add a bit of heat to the jug when you mix it (step 3)
It will thicken up as it cools. I like it a bit thicker for my profiteroles so I leave it overnight in the fridge to thicken.
Next day - if it is too thick for you, try to SLOWLY warm it up in the jug or microwave until it gets to your preferred consistency.
Rather than washing out the jug - add milk and make a chocolate milkshake, you deserve it 
I use the Cookidoo Choux pastry and Creme Patissiere recipe for my profiteroles.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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