Description
The delicious Kinder ganache, in a whipped version to fill and decorate your cakes. (To fill a 6inch/15 cm diameter cake or as a topping on 10-12 cupcakes)
Ingredients
- 200 g (7 oz) Kinder Maxi bars - 10 bars
- 170 g (6oz) Heavy cream - hot - 6 oz
- 170 g (6oz) Heavy cream - cold
Instructions
- Cut the Kinder Maxi chocolate into pieces and place them in a heatproof container.
- In a saucepan, pour the room temperature heavy cream and heat over medium heat until it starts to simmer.
- Pour the hot heavy cream over the chocolate pieces and let it sit for a few moments, then mix using a spatula until you get a melted and smooth mixture.
- Pour in the cold heavy cream and mix again to incorporate it.
- Use an immersion blender to smooth out the ganache, then cover it with plastic wrap touching the surface and refrigerate for at least 4 hours or overnight.
- Whisk the Kinder ganache using an electric mixer on low-medium speed for 2-3 minutes until you get a smooth and firm ganache.
Notes
*For the best baking results, I recommend using a digital scale to measure ingredients in grams instead of cups. Precise measurements ensure consistent and perfect outcomes every time.
Storage: Up to 3 days in the fridge under plastic wrap or in an airtight container (do not freeze).
Use heavy cream with at least 35% fat content if possible.
Add about 50 g of baking dark chocolate to melt along with the Kinder bars for a more chocolaty ganache.
- Prep Time: 10 minutes
- Category: frosting, fillings
- Cuisine: French
Nutrition
- Calories: 157
- Sugar: 8
- Sodium: 10
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 10
- Fiber: 1
- Protein: 1
- Cholesterol: 28