Dark Chocolate Ganache
Making ganache is about heat management and patience rather than complex equipment. If you master the ratio of fat to cocoa solids, you can produce anything from a pourable liquid to a firm truffle base.
The quality of the chocolate dictates the final texture.
Use a bar with at least 60% cocoa solids and chop it as finely as possible; chunks will not melt evenly and will leave you with a grainy, separated finish.
- Heavy-bottomed saucepan
- Heat-proof mixing bowl
- Fine-mesh sieve
- Silicone spatula
What goes in.
- 8 ozdark chocolate (60% cocoa), finely chopped
- 1 cupheavy cream
- 1 tbspunsalted butter, room temperature
Stir from the center
Always begin stirring in the center of the bowl in tight circles. Only expand your motion once the chocolate and cream have begun to bind into a dark, glossy paste.
The method.
Prepare the chocolate
Place the finely chopped chocolate in a heat-proof glass or metal bowl. Ensure there is no moisture in the bowl, as water will cause the chocolate to seize.
Heat the cream
Bring the cream to a gentle simmer in a small saucepan over medium heat. Remove it from the heat the moment you see small bubbles form around the edge of the pan; do not let it reach a rolling boil.
Pour and rest
Pour the hot cream over the chocolate, covering it completely. Let it sit untouched for three minutes to allow the residual heat to penetrate the center of the chocolate shards.
Emulsify
Using a silicone spatula, stir the center slowly. As the dark streaks appear, gradually widen your circles. Continue until the mixture is cohesive and glossy.
Finish with butter
Fold in the room-temperature butter once the mixture is smooth. This adds a subtle sheen and prevents the surface from cracking as it cools.
Other turns to take.
Whipped Ganache
Once the ganache has cooled to room temperature, use an electric hand mixer to whip it until it reaches a light, mousse-like consistency.
Infused Ganache
Steep aromatics like Earl Grey tea leaves, espresso beans, or fresh mint in the cream while heating it, then strain the cream before pouring it over the chocolate.
When it doesn't go to plan.
If the ganache looks oily or separated, it is likely too hot; stir in a teaspoon of room-temperature cream to help re-bind the emulsion.
For a glaze, use a 1:1 ratio of chocolate to cream; for truffles or piping, use a 2:1 ratio.
Strain the finished ganache through a fine-mesh sieve if you notice any unmelted pieces of chocolate.
The ones that keep coming up.
Why did my ganache turn grainy?
Graininess is usually caused by excessive heat or stirring too vigorously too soon. Always add the cream slowly and keep the mixture off direct heat.
Can I store ganache in the fridge?
Yes. Cover it with plastic wrap pressed directly against the surface to prevent a skin from forming, and it will keep for up to one week.
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