Making Smooth Chocolate Ganache
The difference between a grainy mess and a silk-like ganache is patience. Control the heat and use a gentle hand to emulsify the cocoa butter into the cream.
Temperature is the foundation.
Ensure your chocolate is chopped into uniform, small pieces so it melts evenly. If the cream is too hot, it can break the emulsion; if the chocolate is too chunky, it won't melt through.
- small heavy-bottomed saucepan
- heat-proof mixing bowl
- silicone spatula
- serrated knife
What goes in.
- 8 ozbittersweet chocolate (60% cocoa), finely chopped
- 8 ozheavy cream
The Center-Out Stir
Start stirring in the very center of the bowl using small, tight circles. Only widen your motion once a core of dark, emulsified chocolate begins to form.
The method.
Prepare the chocolate
Place the chopped chocolate into a wide, heat-proof bowl. Ensure no stray pieces are larger than a pea.
Heat the cream
Pour the cream into your saucepan over medium heat. Watch for small bubbles forming around the edges. Do not let it come to a rolling boil.
The pour
Pour the hot cream directly over the chocolate. Let it sit untouched for three full minutes to allow the heat to penetrate the chocolate pieces.
Emulsify
Using the spatula, begin stirring in the center. As the center becomes glossy and smooth, gradually widen your circles until the entire mixture is consistent and streak-free.
Other turns to take.
Soft Glaze
Increase the cream to 10 ounces for a pourable consistency suitable for coating cakes.
Firm Truffle
Use only 6 ounces of cream to create a stiffer texture meant for rolling into truffles after chilling.
When it doesn't go to plan.
If the ganache appears separated or oily, stir in a teaspoon of warm cream until it comes back together.
Always use a serrated knife for chopping chocolate to prevent it from flying across the counter.
Do not scrape the bottom of the saucepan when pouring the cream; any scorched bits will ruin the texture.
The ones that keep coming up.
Can I use milk chocolate?
Yes, but it contains more sugar and milk solids, which makes it softer. Use slightly less cream to achieve the same set.
How do I store it?
Keep it at room temperature if using within a day, otherwise cover it with plastic wrap pressed directly against the surface and refrigerate.
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