Let us Prepare for Holidays Step 3

CREMA GANACHE

Butter 30 gr.
250 g grated dark chocolate.
250 ml fresh cream to whip

Put in a large pan the cream and butter and bring almost to a boil over low heat, taking care to place the pan on a flame diffuser  and when the cream will be  almost  boiling, remove pan from heat and add the grated chocolate, stirring with a whisk until completely melted and cooling it.
Let cool well and mix with an electric mixer , until it becomes creamy, thick and solid (it will take at least 10 minutes).
If the cream does not become firm enough, place the pan in the freezer for a few minutes, then resume the cream with a mixer.