Chocolate Ganache
Ganache relies entirely on the quality of your chocolate and the temperature of your cream. It is the foundation for truffles, glazes, and fillings, changing its consistency depending on the ratio of dairy to cocoa.
Consistency is controlled by the ratio.
Use equal parts by weight for a standard firm ganache; use two parts cream to one part chocolate for a pourable glaze.
- Heavy-bottomed saucepan
- Heat-proof mixing bowl
- Whisk
- Serrated knife
What goes in.
- 8 ozbittersweet chocolate (60-70% cocoa), finely chopped
- 1 cupheavy cream
Let the heat do the work
Do not whisk immediately. Let the hot cream sit on the chocolate for three minutes to melt it gently before stirring from the center outward to build the emulsion.
The method.
Prep the chocolate
Use a serrated knife to chop the chocolate into uniform, small shavings. Place them in a wide, heat-proof bowl.
Heat the cream
Bring the cream to a gentle simmer in a saucepan over medium heat. Watch for small bubbles appearing around the edges; do not let it reach a rolling boil.
Combine
Pour the hot cream over the chocolate. Tap the bowl once on the counter to submerge the shards and leave undisturbed for three minutes.
Whisk
Start in the very center of the bowl, whisking in slow, tight circles. As the chocolate and cream marry, expand your circles until you have a uniform, dark, glossy mass.
Other turns to take.
Whipped Ganache
Allow the ganache to cool until it reaches the consistency of peanut butter, then beat it with a hand mixer until it lightens in color and becomes airy.
Flavor Infusions
Steep aromatics like coffee beans, cinnamon sticks, or orange zest in the cream before straining it over the chocolate.
When it doesn't go to plan.
If the ganache appears broken or oily, add a tablespoon of cold cream and whisk vigorously to bring the emulsion back together.
Always use a serrated knife for chocolate; a chef's knife may slip and cause uneven pieces that won't melt properly.
If you have a digital scale, use it. Weighing chocolate is more accurate than measuring by volume.
The ones that keep coming up.
Can I use milk chocolate?
Yes, but you will need to reduce the amount of cream slightly, as milk chocolate contains more sugar and fat and is inherently softer.
Why did my ganache turn grainy?
This usually happens if the cream was too hot (scalded) or if you added a liquid flavoring that wasn't compatible with the fat in the chocolate.