Making Ganache
Ganache relies on the relationship between fat and heat. It is a forgiving medium that transforms into a pourable glaze, a thick spread, or firm truffles depending on the ratio of dairy to solids.
Use high-quality chocolate.
Since chocolate is the primary component, use a bar you would eat plain. Avoid chips, as they contain stabilizers that prevent a smooth melt.
- Heavy-bottomed saucepan
- Heat-proof mixing bowl
- Silicone spatula
- Chef's knife
What goes in.
- 8 ozBittersweet chocolate (60-70% cocoa), finely chopped
- 8 ozHeavy cream (at least 36% fat)
The center-outward stir
Start stirring in the very center of the bowl. Do not move your spatula to the edges until the center has darkened and unified; this force-feeds the emulsion and prevents the fats from breaking.
The method.
Prepare the chocolate
Place your chopped chocolate into a heat-proof glass or metal bowl. Smaller, even pieces are essential for a quick, even melt.
Heat the cream
Bring the cream to a bare simmer in a small saucepan over medium heat. Watch for small bubbles forming around the edges, then remove it immediately from the heat; do not let it reach a rolling boil.
Combine
Pour the hot cream over the chocolate. Let it sit untouched for 3 to 5 minutes to allow the residual heat to penetrate the solids.
Emulsify
Using a silicone spatula, begin stirring in small, tight circles in the center of the bowl. As the dark, glossy pool grows, slowly widen your circles until the entire mixture is uniform.
Other turns to take.
Soft Glaze
Increase the cream to 10 oz for a thinner, pourable consistency suitable for coating cakes.
Firm Truffle Filling
Reduce the cream to 6 oz for a stiff ganache that holds its shape when piped or rolled.
When it doesn't go to plan.
If the ganache looks grainy or separated, add a tablespoon of room-temperature cream and stir vigorously to pull the emulsion back together.
Do not cover the bowl while the cream and chocolate sit; condensation can drip into the mixture and cause it to seize.
For added shine, stir in a small knob of unsalted butter at the very end of the process.
The ones that keep coming up.
Can I use milk chocolate?
Yes, but it contains more sugar and less cocoa butter. You will need to increase the chocolate ratio or reduce the cream slightly to achieve the same set.
How do I store it?
Keep it at room temperature if using within 24 hours. For longer storage, press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate for up to one week.
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