Making Smooth Ganache
Whether you are pouring it over a cake or whipping it into a stable filling, the quality of your ganache comes down to temperature and patience. A broken ganache is just a matter of fats separating, and it can usually be fixed by bringing the emulsion back together.
Watch your heat
Chocolate burns easily and loses its temper if overheated. Use high-quality couverture chocolate for the best melt.
- heat-proof glass or metal bowl
- heavy-bottomed saucepan
- silicone spatula
- serrated knife
What goes in.
- 8 ozbittersweet chocolate, finely chopped
- 1 cupheavy cream
- 1 tbspunsalted butter, room temperature
The center-out stir
Begin stirring in the very center of the bowl in small, tight circles. Once you see a glossy dark core form, gradually widen your circles until the cream and chocolate are fully incorporated.
The method.
Prepare the chocolate
Place the finely chopped chocolate in a heat-proof bowl. Ensure pieces are uniform in size so they melt at the same rate.
Heat the cream
Bring the cream to a gentle simmer in a saucepan over medium heat. Look for small bubbles forming around the edges; do not let it reach a rolling boil.
Combine
Pour the hot cream over the chocolate. Let it sit for exactly three minutes. Do not touch it.
Emulsify
Using a spatula, begin the center-out stir until the mixture is uniform. Add the butter at the end for a final shine.
Other turns to take.
Whipped Ganache
Let the finished ganache cool to room temperature, then use a hand mixer to beat it until it holds soft peaks.
Infused Ganache
Steep aromatics like earl grey tea, vanilla bean, or fresh mint in the cream before straining it over the chocolate.
When it doesn't go to plan.
If the ganache looks grainy or separated, add a tablespoon of room-temperature cream and stir gently until it comes back together.
Finely chopping the chocolate is the most important step; large chunks will remain hard even after the cream is poured.
For pouring ganache, use equal weights of cream and chocolate. For a thicker consistency for piping, use two parts chocolate to one part cream.
The ones that keep coming up.
Can I use milk chocolate instead?
Yes, but it has a higher sugar and milk solid content. Use slightly more chocolate than the recipe calls for, as it will be softer than dark chocolate.
How do I store leftover ganache?
Keep it in an airtight container in the refrigerator for up to one week. Bring it back to room temperature slowly before using.
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