Making Ganache
Ganache relies on patience and temperature control rather than complex equipment. Once you master the ratio, you can adjust the thickness to suit anything from a pourable glaze to a firm truffle center.
Texture is dictated by weight
Use a kitchen scale if possible, as volume measurements for chopped chocolate can vary significantly. Keep your heat low; scorched chocolate cannot be saved.
- small heavy-bottomed saucepan
- heat-proof mixing bowl
- silicone spatula
- serrated knife
What goes in.
- 8 ozsemisweet chocolate, finely chopped
- 1 cupheavy cream
Stirring from the center
Do not whip air into the mixture. Start by stirring in small, tight circles in the center of the bowl until a dark, glossy core forms, then slowly widen your circles to incorporate the rest of the chocolate.
The method.
Prepare the chocolate
Place the finely chopped chocolate into a heat-proof bowl. Ensure the pieces are uniform in size so they melt at the same rate.
Heat the cream
Pour the cream into a small saucepan over medium heat. Watch closely; as soon as small bubbles appear around the edges and the cream begins to steam, remove it from the heat.
Combine
Pour the hot cream over the chocolate. Let it sit undisturbed for three minutes to allow the heat to penetrate the center of the chocolate pieces.
Emulsify
Using your spatula, start stirring in the center. Once you see the chocolate and cream coming together into a smooth, dark ribbon, gradually expand your strokes to include the outer edges.
Other turns to take.
Soft Glaze
Use a 1:2 ratio of cream to chocolate for a firm set, or 1:1 for a pourable glaze that stays supple.
Whipped Ganache
Let the prepared ganache cool completely to room temperature, then beat it with a hand mixer until it becomes pale and holds soft peaks.
When it doesn't go to plan.
If the chocolate remains lumpy, place the bowl over a pot of simmering water for 30 seconds, then stir again.
Always use a serrated knife to chop your chocolate; it prevents the chocolate from splintering and flying across the counter.
Avoid using chocolate chips; they contain stabilizers that can make the final texture grainy.
The ones that keep coming up.
Can I fix broken ganache?
If the emulsion splits and you see oil separating from the chocolate, add a tablespoon of room-temperature cream and stir gently in one direction until it regains its shine.
How long does it last?
Stored in an airtight container, it will keep in the refrigerator for up to one week.
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