Classic Chocolate Ganache
Ganache is the result of emulsifying hot cream into finely chopped chocolate. The final texture depends entirely on the ratio of cream to chocolate; equal parts by weight provide a spreadable consistency, while doubling the chocolate creates a firm set for truffles or piping.
Temperature is your only enemy.
Use high-quality semi-sweet chocolate with at least 60% cocoa solids. Chop it into uniform, pea-sized pieces so it melts evenly without seizing.
- Heat-proof mixing bowl
- Small saucepan
- Rubber spatula
- Chef's knife
What goes in.
- 8 ozsemi-sweet chocolate, finely chopped
- 8 ozheavy cream
- 1 tbspunsalted butter, room temperature
Creating the Bridge
Start stirring from the center of the bowl in tight circles. Once you see a glossy, dark core form, gradually widen your circles until the cream and chocolate are unified.
The method.
Prepare the chocolate
Place the chopped chocolate in a glass or metal bowl. Ensure your knife work is consistent so no large chunks remain.
Heat the cream
Bring the heavy cream to a gentle simmer in a saucepan over medium heat. Watch 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 undisturbed for exactly three minutes to allow the heat to penetrate the center of the chocolate pile.
Emulsify
Using a rubber spatula, stir slowly starting from the center. Continue until the mixture is smooth and dark. Fold in the butter at the end for a high-gloss finish.
Other turns to take.
Pourable Glaze
Use two parts cream to one part chocolate for a thin, pourable consistency suitable for coating cakes.
Truffle Base
Use two parts chocolate to one part cream. Allow the mixture to set in the refrigerator for at least four hours before rolling into balls.
When it doesn't go to plan.
If the ganache looks grainy or separated, add a teaspoon of warm cream and stir vigorously to pull the emulsion back together.
Avoid using a whisk, which incorporates air bubbles into the ganache. Use a spatula to keep the finish smooth.
Store at room temperature for a spreadable consistency or refrigerate if you need to firm it up for piping.
The ones that keep coming up.
Why did my ganache seize or turn oily?
This usually happens if the cream was too hot or if the chocolate was agitated too early. Let it sit longer before stirring.
Can I use milk chocolate?
Yes, but it contains more sugar and less cocoa butter. Reduce the cream slightly to achieve the same set, as it will be naturally softer.
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