Nutella Ganache with Thermomix

Nutella ganache preparation with Thermomix

1. Step 1: Chop chocolate
2. Place the black chocolate in the Thermomix glass.
3. Crush for 5 seconds at speed 7.
4. Use the spatula to lower chocolate remains attached to the walls of the glass.
5. Step 2: Heat the cream
6. Add the whole liquid cream to the glass.
7. Program 4 minutes, 50 ° C, speed 2 to heat the mixture and favor the merger of chocolate.
8. Step 3: Incorporate the Nutella
9. Add 200 g from Nutella to the mixture.
10. Mix for 1 minute at speed 3 until you get a homogeneous preparation.
11. Step 4: Refrigerator rest
12. Pour the ganache into a bowl.
13. Refrigerate for at least 2 hours to acquire consistency.
14. Step 5: Optional smoothie for greater creaminess
15. If you want a lighter and airy texture:
16. Place the Batter accessory in the Thermomix.
17. Emulsion La Ganache for 2 minutes at speed 3.
18. Use immediately or preserve in refrigeration.

Tips and tricks for a perfect ganache

1. 1. What kind of chocolate use?
2. For a balanced ganache, black chocolate is recommended with at least 50% cocoa. If you prefer a sweeter taste, you can opt for milk chocolate, but this will reduce the intensity of chocolate.
3. 2. How to get the ideal texture?
4. For a liquid ganache (ideal for coverage), use the mixture without refrigerating.
5. For a thick ganache (perfect for fillings), let stand at least 2 hours.
6. For a spongy texture (mousse type), bátela with the Batter accessory.
7. 3. How to keep Nutella’s ganache?
8. In refrigerator: up to 5 days in a hermetic container.
9. In freezer: up to 3 months. To use it, let it defrost in the refrigerator and remove before using.
10. 4. Creative uses for your ganache
11. Fill for macarons or chocolates.
12. Coverage for birthday cakes.
13. Base for a chocolate truffle.
14. Mix with cream mounted for a quick mousse.

Frequent questions (FAQS)

1. 1. Can I use milk instead of whole liquid cream?
2. It is not recommended, since the whole liquid cream provides the fat necessary to obtain the correct texture. If you use milk, the ganache will be less creamy.
3. 2. Can you do with white chocolate?
4. Yes, but it is important to reduce the amount of liquid cream, since white chocolate has more fat and could make the mixture too liquid.
5. 3. How do I do so that Ganache does not harden too much?
6. If the refrige and get very hard, you can heat it slightly in the microwave at intervals of 5 seconds and remove well until it recovers the desired texture.