Uschi's milk chocolate dark chocolate ganache

Ingredients for 1 servings:

• 400 ml whipped cream
• 300 g milk chocolate
• 180 g dark chocolate
• 1 sheet of gelatin
• 2 tbsp, leveled butter
• 1 cl liqueur to taste, e.g. cherry liqueur

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

Compatible with fondant and also suitable as a cake filling

Break the chocolate into small pieces. Soak the gelatin in cold water. Pour the cream into a saucepan that has been rinsed with cold water and bring to a boil. Immediately pour the hot cream into a mixing bowl and whisk in the crumbled chocolate (never the other way around). Squeeze out the gelatin and stir it into the chocolate cream along with the butter. Continue stirring until the gelatin has dissolved and the chocolate has melted. Finally, stir in the liqueur. However, if children are eating it, simply omit the alcohol. Let the cream cool overnight in the refrigerator or in a cold cellar. Remove from the refrigerator 30 minutes before use and whisk with a hand mixer on low speed until creamy. It should increase in volume slightly. The cream will also become slightly lighter in color after beating. This ganache is ideal for filling cakes and is also suitable as a base for fondant-covered themed cakes.