How to make
Heat the cream without boiling and add the crushed chocolate, sugar to taste and butter. Remove from the heat and wait about 40-50 seconds.
Start stirring, and if necessary, put it on a slightly warm stove. Soak the gelatin in the appointed amount of water on the package and melt it, without boiling. Mix it into the ganache.
Pour thus prepared cream into small dessert cups and leave them in the refrigerator for several hours. After cooling well, you can use it for cakes and pastries.
