3. Prepare the ganache
In a small saucepan or in the microwave, heat the heavy cream. Pour it over the chopped chocolate (or chocolate chips). Wait a minute, then gently stir until you have a smooth ganache. For an even shinier finish, you can add a small knob of butter.
Pour the ganache over the cream, smooth the surface with a spatula, and refrigerate for at least two hours. Ideally, prepare this dessert in the morning for the evening, or even the day before. It keeps very well in the refrigerator.
4. Serve
Once completely cooled, cut into squares or rectangles and serve. You can add some chocolate shavings on top for decoration, or even some shredded coconut if you like.
Home tips:
This recipe also works with plant-based milk (almond, soy, oat…).
You can flavor the cream with lemon zest or a drop of orange blossom water.
For an even quicker version, use a store-bought dessert cream… but honestly, homemade is better.
If you like a crunchy texture, add some crushed hazelnuts or walnuts to the base or on top of the ganache.
