Making Ganache
The secret to a stable ganache lies in the temperature of your cream and the size of your chocolate shards. Once the emulsion forms, the mixture transforms from separate liquids into a smooth, glossy emulsion that sets as it cools.
Texture is defined by the scale, not the spoon.
Use a kitchen scale for precision. If you eyeball the measurements, you risk a broken ganache that refuses to set or remains hopelessly greasy.
- Digital kitchen scale
- Heat-proof mixing bowl
- Small saucepan
- Rubber spatula
What goes in.
- 8 ozbittersweet chocolate (60-70% cocoa), finely chopped
- 8 ozheavy cream
The slow center-out stir
Pour the hot cream over the chocolate and let it sit undisturbed for three minutes before touching it. Start stirring in small, tight circles in the center of the bowl until the chocolate begins to yield to the cream, then gradually widen your circles.
The method.
Prep the chocolate
Use a serrated knife to chop the chocolate into uniform, tiny shavings. If the pieces are too large, the cream will cool before they melt, leaving you with lumps.
Heat the cream
Place the cream in a saucepan over medium heat. Watch for the edges to start shivering and tiny bubbles to appear; do not let it come to a rolling boil.
Combine
Pour the hot cream directly over the chocolate. Do not stir immediately. Let it sit for 3 minutes to allow the heat to penetrate the chocolate shards.
Emulsify
Using a rubber spatula, begin stirring from the center. Keep the motion slow and controlled. The mixture will look like a curdled mess at first; stay the course and keep stirring until it is uniform, dark, and glossy.
Other turns to take.
Whipped Ganache
Once the ganache has cooled to room temperature but is still soft, use a hand mixer to beat it until it lightens in color and holds stiff peaks.
Milk or White Ganache
Because these contain more sugar and milk solids, use a ratio of 3 parts chocolate to 1 part cream to achieve the same structural firmness as dark ganache.
When it doesn't go to plan.
If the ganache looks grainy or separated, the chocolate might have seized or the temperature was too high; add a tablespoon of room-temperature cream and stir vigorously to pull it back together.
Strain the finished ganache through a fine-mesh sieve if you notice any unmelted flecks of chocolate.
If you are making a glaze, use the ganache immediately while it is still warm and liquid.
The ones that keep coming up.
Can I save a broken ganache?
Yes. Add a teaspoon of warm milk or cream and stir rapidly. If that fails, place the bowl over a pot of simmering water (bain-marie) for a few seconds to gently warm it, then whisk again.
Should I refrigerate it?
Only if you need it to set quickly. If it stays in the fridge too long, it will become rock-hard and difficult to work with. Keep it at room temperature if you plan to use it within a few hours.