Recipe+tips ⬇️ When making this ganache,make sure to use cream that has at least 30% of f… — @thepastrynerd

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@thepastrynerd's TikTok video "Recipe+tips ⬇️ When making this ganache,make sure to use cream that has at least 30% of fat. The recipe I am giving here uses dark chocolate, if using milk chocolate or white chocolate, use 240g instead of 180g of chocolate. Don't be impatient and let the ganache completely cool down before using it otherwise you won't be able to whip it! If you want to stabilize it even more, you can use gelatin, for this recipe, use 4g (2 sheets) - 300 g whipping cream (1) at least 30 % fat to heat - 180 g dark chocolate cut in small pieces - 300 g whipping cream (2) at least 33 % fat kept in the fridge Put your chocolate chopped, in a bowl. Heat up the whipping cream (1) to a boil. Pour onto your chocolate. Wait 1 min for the chocolate to melt then whisk until it is fully blended Add the cold whipping cream and whisk until it becomes homogeneous. It's optional but if you have an immersion blender, use it to get a perfect emulsion of all your ingredients. Let it rest in the fridge for 4-6 hours at least otherwise you will not be able to whip it. Whip to soft peaks before assembly of a mousse cake and to stiff peaks for piping" has 90,339 views, 6,581 likes, 71 comments, 765 shares in the public metrics captured by this index. That is an engagement rate of 8.21% (likes, comments and shares over views). It was posted 4 months ago and runs 1 minute 9 seconds. It has been saved 4,496 times.

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How many views does this TikTok video have?

The capture indexed here reports 90,339 views, 6,581 likes and 71 comments.

Who posted this TikTok video?

It was posted by @thepastrynerd, who is linked from this page.

What is this TikTok video's engagement rate?

Across the captured metrics the engagement rate is 8.21% (likes + comments + shares over views).

When was this TikTok video posted?

It was posted on 2026-06-17, 4 months ago.

How long is this TikTok video?

The captured clip runs 1 minute 9 seconds.