How To Make Chocolate Ganache
One of the first techniques I learned when starting this baking project was how to make chocolate ganache. It’s delicious. It’s easy. Best of all, on days when you’re feeling blue, it’s nice to have on hand–you know, to just stand next to the fridge, looking off into space, and eating a bowl of ganache by the spoonful… so I’ve heard. Basic chocolate ganache has only two ingredients, cream and chocolate. Like most basic recipes, it is the springboard to a whole world of desserts, like chocolate truffles, chocolate whipped cream, and chocolate souffle, to name a few. Here are some tips to keep in mind when making ganache:
- Chocolate and cream mix about as well as oil and water. In order to have a proper, smooth consistency you must heat the cream to boiling. The heated cream helps to melt the chocolate and allows the two to blend nicely.
- A medium consistency of ganache is made up of equal parts chocolate to cream. If you desire a firmer ganache then it is one part cream to two parts chocolate. If you want a softer ganache it is two parts cream to one part chocolate.
- Ganache that appears grainy or lumpy can be fixed easily. Just create a double boiler. In a saucepan, heat water to a simmer, then put a heatproof bowl containing the broken ganache over top. Stir slowly over the heat until the ganache smooths out. Then remove it from the heat.
Let’s do it! First, chop up the chocolate.
In a saucepan, heat the cream until boiling. Pour cream over chocolate pieces.
Set aside for about 1 minute. This gives the hot cream time to melt the chocolate.
When ready, slowly stir the chocolate/cream mixture.
It will appear grainy after first. Keep stirring. Slowly.
After about a minute, it will appear smooth, rich, and luscious. Keep stirring for one more minute.
- 8 oz. Bittersweet Chocolate
- 1 cup Heavy Cream
- Using a serrated knife, finely chop the chocolate pieces. Make sure the pieces are small because big pieces don't melt as well.
- Place the chocolate pieces in a medium heatproof bowl. Bring the cream to a boil in a saucepan over medium heat. You'll know it is boiling when it rises up in the pan and threatens to boil over.
- Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganche. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
- Serrated knife
- Saucepan
- Heatproof bowl
- Rubber spatula
I made chocolate fudge frosting for a delicious, old school Chocolate Fudge Cake. This fudge frosting is a variation on basic ganache. You begin with melting chopped chocolate and butter together over a double boiler, then you slowly pour this melted mixture in a bowl that contains powdered sugar, milk, and vanilla extract.
I made a milk chocolate ganache for this Crunchy Milk Chocolate Peanut Butter Layer Cake. I’ve not much else to say except that this is one of the most delicious cakes I have ever eaten.
