Classic Chocolate Ganache
The secret to a stable ganache lies in the temperature of your cream. You want it hot enough to melt the chocolate completely without ever letting it come to a rolling boil, which can break the cocoa butter.
Finely chopped chocolate melts evenly
Use a serrated knife to shave your chocolate into small, uniform shards. Larger chunks create cold spots, leading to a grainy, uneven finish.
- heat-proof mixing bowl
- serrated knife
- saucepan
- silicone spatula
What goes in.
- 8 ozsemisweet chocolate, at least 60% cocoa
- 1 cupheavy cream
Small circles, steady pace
Start stirring from the center of the bowl in tight, slow circles. As the chocolate melts and incorporates with the cream, gradually widen your motion until the mixture turns glossy and uniform.
The method.
Prep the chocolate
Place the finely chopped chocolate into a heat-proof bowl. Ensure there is no standing water in the bowl.
Heat the cream
In a small saucepan over medium heat, bring the cream just until you see a ring of tiny bubbles form around the edge. Remove from heat immediately.
Pour and steep
Pour the hot cream over the chocolate. Let it sit untouched for three minutes to allow the heat to penetrate the center of the chocolate shards.
Emulsify
Using a silicone spatula, begin stirring in the center. Once the center forms a dark, shiny emulsion, slowly work your way outward until the ganache is entirely smooth.
Adjust consistency
Use immediately as a glaze while warm. For a spreadable frosting, cover with plastic wrap pressed directly against the surface and let it rest at room temperature until thick.
Other turns to take.
Dark Ganache
Increase the chocolate to 12 oz for a firm, truffle-like texture suitable for piping or rolling.
Milk Chocolate Glaze
Use 10 oz of milk chocolate to 1 cup of cream; because milk chocolate contains more sugar and dairy, it requires less cream to maintain structure.
When it doesn't go to plan.
If the ganache looks split or oily, add a tablespoon of warm cream and stir vigorously to pull the emulsion back together.
Never use chocolate chips, as they contain stabilizers that prevent them from melting into a smooth, pourable finish.
To store, press plastic wrap against the surface to prevent a skin from forming, then keep in the refrigerator for up to a week.
The ones that keep coming up.
Why did my ganache turn grainy?
This usually happens if the cream was too hot or if the chocolate was added in large, uneven pieces. Always pour the cream over the chocolate, not the other way around.
Can I reheat it?
Yes, use a double boiler or short 10-second bursts in the microwave, stirring thoroughly after each to ensure even heat distribution.