Mastering Chocolate Ganache
The secret to a smooth ganache isn't the stirring; it is the temperature of the cream. Get the cream to a gentle simmer, then walk away from the stove before you marry it to the chocolate.
Watch the temperature of the dairy.
If you boil the cream until it creates a film on the surface, you will scorch the chocolate. Keep it at a low, rolling simmer.
- Heavy-bottomed saucepan
- Heat-proof mixing bowl
- Silicone spatula
- Fine-mesh sieve
What goes in.
- 8 ozBittersweet chocolate (60% cocoa), finely chopped
- 1 cupHeavy cream (minimum 36% milkfat)
The Slow Integration
Pour one-third of the cream over the chocolate and stir in small, tight circles from the center. Do not rush; keep stirring until the mixture turns glossy and black before adding more cream.
The method.
Prepare the chocolate
Place your finely chopped chocolate in a glass or metal bowl. Use a serrated knife to ensure the pieces are no larger than a pea so they melt evenly.
Heat the cream
Place the cream in a small saucepan over medium heat. Watch for small bubbles forming around the edges; once you see the first signs of steam, pull it off the heat immediately.
Emulsify
Pour the hot cream over the chocolate. Let it sit undisturbed for exactly 60 seconds to soften the cocoa solids. Using a silicone spatula, stir from the center outwards until the mass is uniform.
Cooling
If the ganache appears grainy, pass it through a fine-mesh sieve. Let it sit at room temperature, stirring occasionally, until it reaches the desired consistency.
Other turns to take.
Firm Ganache
Use a 2:1 ratio of chocolate to cream. Perfect for rolling into truffles after chilling in the fridge for two hours.
Pourable Glaze
Use a 1:1 ratio of chocolate to cream. Best when applied while still lukewarm to ensure a mirror-like finish.
When it doesn't go to plan.
Always chop your chocolate with a serrated knife to keep the pieces uniform.
If your ganache splits and looks oily, whisk in one tablespoon of cold cream until it comes back together.
For a glossy finish, stir in a teaspoon of room-temperature butter at the very end.
The ones that keep coming up.
Why did my ganache turn grainy?
Graininess happens when the chocolate gets too hot or the emulsion breaks. Try whisking in a splash of warm cream to smooth it out.
Can I use milk chocolate instead?
Yes, but you must reduce the cream by 25 percent because milk chocolate has more sugar and fat, making it softer than dark chocolate.
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