How to make chocolate coating without cream

1

To start with this recipe for chocolate ganache without cream, make a syrup with water and sugar. When you have it ready, remove it from the heat. If you want a light frosting, just dissolve the sugar, wait until it boils, and remove. On the other hand, if you want a thicker frosting, leave it for a longer time. Once ready, wait until it hardens a bit for 5 minutes.

2

Pour the syrup into the chocolate. Stir until the chocolate is completely melted. Help yourself with a manual balloon rod and, when you can no longer stir comfortably, replace it with a spatula (preferably silicone).

3

Prepare a water bath and pour the melted chocolate. There, the icing chocolate without cream will finish acquiring the desired texture. The water bath consists of putting a large pot with water and a smaller one inside the previous one. Put the preparation in the small pot.

4

Add the coffee and stir very well (optional). Coffee enhances the flavor of chocolate.

5

Add the butter and fully integrate it. This optional ingredient adds shine and creaminess to the chocolate cake topping. Stir for another 5 minutes and remove from the heat.

6

If you use this recipe for decorate a cake, now is the time to place it on a rack to apply the ganache. Do not forget to place a deep plate or tray underneath, so it will not dirty the work surface when you go to decorate chocolate cakes.

Discover some delicious recipes with which you can use this delicious ganache in our article Sponge cake recipes.

7

Cover the cake with the chocolate frosting. Pour it carefully in the center, as it should cover the sides when it falls.

8

Let stand at room temperature. When it cools, you can put it in the fridge to harden well, it will take between 1-2 hours. The amount of ingredients in this recipe for chocolate coating without cream will serve to coat a cake of about 20 cm.

9

Other ganaches without cream. You already know how to make chocolate coating without cream using syrup and sugar, but if the problem is that you do not have cream at home and you can consume dairy, then we give you other options using different types of milk, you will be delighted!

Coverage with whole milk, evaporated milk or half cream

1. Heat 150 g of whole milk along with 30 g of butter. Stir until the butter melts. Then cook for 2 more minutes. You can substitute whole milk for evaporated milk (or half cream). Another interesting alternative would be to combine two milks (75 g of each), or mix three (50 g of each).
2. Place 150 grams of chocolate in a bowl, and pour the milk with butter. Dissolve the chocolate with the help of a manual wand (preferably a balloon).
3. Cover the mixture with plastic wrap. Arrange the paper, so that it has direct contact with the cover, help yourself with the tips of your fingers to get it. Let it sit at room temperature for 1 hour. If you want to use it for filling, leave it 2-3 hours and for decorations with sleeves 4-5 hours.
4. Beat with electric rods, before use. If you feel like it, you can add 1 tbsp of dulce de leche, and mix until fully integrated. If not, just whisk, now decorate!