Making Smooth Chocolate Ganache
This is not a recipe for a fragile mixture; it is a lesson in temperature control. Master the slow melt, and you have the foundation for every glaze, truffle, and filling you will ever need.
Consistency is a matter of ratios.
Use a 1:1 ratio by weight for standard piping or filling, and 1:2 cream to chocolate for truffles that need to hold a round shape.
- Heavy-bottomed saucepan
- Heat-proof mixing bowl
- Whisk
- Serrated knife
What goes in.
- 8 ozSemi-sweet chocolate, finely chopped
- 8 ozHeavy cream
The Three-Minute Rest
Pour the hot cream over the chocolate and do not touch it for three minutes. This allows the residual heat to penetrate the center of the chocolate shards without shocking the cocoa butter.
The method.
Prep the chocolate
Use a serrated knife to chop your chocolate into uniform, pea-sized pieces. Place them in a wide, heat-proof glass or metal bowl.
Heat the cream
Bring the cream to a simmer in a small 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 chopped chocolate. Cover the bowl with a plate to trap the heat and set a timer for three minutes.
Stir
Using a whisk, begin stirring from the center of the bowl in small, tight circles. As the chocolate and cream unify, widen your circles until the mixture is dark, glossy, and completely smooth.
Other turns to take.
Dark Ganache
Use chocolate with 70% cocoa solids and increase the cream slightly to prevent it from becoming too brittle.
Whipped Ganache
Allow the ganache to cool completely to room temperature, then use an electric mixer to beat it until it lightens in color and gains volume.
When it doesn't go to plan.
If the ganache looks grainy or separated, add a teaspoon of warm cream and whisk vigorously to bring the emulsion back together.
Avoid using chocolate chips, as they contain stabilizers that prevent a smooth melt; use a high-quality bar.
Store at room temperature for two days, or refrigerated for two weeks. Bring back to room temperature before using.
The ones that keep coming up.
Can I use milk instead of cream?
No. The high fat content in heavy cream is necessary to bind the cocoa butter into a stable emulsion.
Why did my ganache split?
Usually because the cream was either too hot (burning the chocolate) or not hot enough (not melting the chocolate fully). Keep your heat gentle.
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