PREPARATION

Melt chocolate in microwave in several steps, until it is completely melted each time for 10 seconds.

Heat the whipped cream in a pan and when it begins to boil, pour a bit of over the corn starch and stir to a smooth paste. Pour the paste through a sieve back into the cream and cook until a kind of pudding structure.

Pour that “pudding” over the melted chocolate and mix well.

Heat the cassis coulis and stir under the chocolate mass in the bowl. Done.

Cover the ganache with the foil so that it touches the surface of the ganache and leave in the refrigerator to cool completely.

When the ganache is firm, mix it with hand mixer until thick but fluffy cream. Now you can use it to decorate your cakes or pastries.