Stovetop Chocolate Ganache
There is no need for a double boiler if you manage your heat carefully. This method relies on the residual heat of the cream to melt the chocolate without risking a seized, grainy texture.
The quality of your chocolate dictates the finish.
Use a bar of chocolate chopped into uniform shards rather than chips, which contain stabilizers that prevent a smooth melt. Keep your cream at a low simmer; once it reaches a rolling boil, it is likely too hot and may cause the fats to separate.
- Heavy-bottomed saucepan
- Heat-proof mixing bowl
- Rubber spatula
- Chef's knife
What goes in.
- 8 ozbittersweet chocolate (60% cocoa), finely chopped
- 1 cupheavy cream
- 1 tbspunsalted butter, room temperature
The Center-Out Stir
Start your stirring in the very center of the bowl in tight, small circles. Only when the center becomes dark and glossy do you gradually expand your reach to incorporate the outer edges of the chocolate.
The method.
Prep the chocolate
Place your chopped chocolate shards into a wide, heat-proof bowl. Ensure the pieces are roughly the same size so they melt at an even rate.
Heat the cream
Pour the cream into a small saucepan over medium-low heat. Watch for the edges to start shivering and small bubbles to appear along the perimeter. Remove from heat immediately.
The pour
Pour the hot cream directly over the chocolate. Do not move the bowl or stir yet. Let it rest for exactly 60 seconds to allow the warmth to penetrate the chocolate pieces.
Stir to combine
Using your spatula, begin stirring from the center in small, tight circles. As the center turns into a dark, thick paste, gradually spiral outward to pull in the remaining cream.
Finish
Once the mixture is unified and smooth, fold in the butter. Stir gently until the butter has completely vanished and the surface catches the light.
Other turns to take.
Whipped Ganache
Allow the finished ganache to cool at room temperature until it reaches the consistency of peanut butter, then use an electric mixer to beat it until it holds soft, light peaks.
Spiced Infusion
Steep a cinnamon stick or a split vanilla bean in the cream while heating, then remove the solids before pouring the cream over the chocolate.
When it doesn't go to plan.
If the ganache appears broken or oily, whisk in one tablespoon of warm milk or hot water to re-emulsify the fats.
Never use a wooden spoon to stir; it holds moisture and may introduce tiny droplets of water into your chocolate, which can cause seizing.
To store, cover the surface directly with plastic wrap to prevent a skin from forming, then keep it at room temperature for two days or refrigerate for a week.
The ones that keep coming up.
Why did my ganache turn grainy?
This usually happens if the cream was overheated or if the chocolate was added while the cream was still at a rolling boil. Keep the heat low.
Can I use milk chocolate instead?
Yes, but you will need less cream because milk chocolate has a higher milk fat and sugar content. Reduce the cream by about two tablespoons.
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