MASTER GANACHE
Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream. Praise the pastry angels and pass the bonbons! This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name it. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is given, which can be applied to any ganache recipe in this chapter. My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator. As long as you don't eat it all as a midnight snack, it can be available to help you throw together dessert at a moment's notice.
Provided by Sherry Yard
Categories dessert
Time 3h15m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.
- Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten 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 ganache. 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.
- Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)
- Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl.
- Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.
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Jesus Coreno
[email protected]This ganache is easy to make and delicious. I used it to make chocolate truffles and they were a big hit. I will definitely be making this again.
i love giorno
[email protected]This ganache is delicious! It's so creamy and smooth, and it has the perfect amount of sweetness. I used it to make chocolate truffles and they were a huge hit.
Pablo Adiyana
[email protected]I've tried many ganache recipes, but this one is by far the best. It's so easy to make and it always comes out perfect. I love using it to make chocolate truffles.
mdazad hossen123
[email protected]This ganache is amazing! It's so rich and creamy, and it pairs perfectly with chocolate cake. I will definitely be making this again.
Mahfooz India
[email protected]I love this ganache recipe! It's so easy to make and it always turns out perfectly. I've used it to make chocolate truffles, cakes, and even ice cream. It's always a hit!
toleen Keldani
[email protected]This ganache is delicious! It's so creamy and smooth, and it has the perfect amount of sweetness. I used it to make chocolate truffles and they were a huge hit.
Awishka Anuradha
[email protected]I've tried many ganache recipes, but this one is by far the best. It's so easy to make and it always comes out perfect. I love using it to make chocolate truffles.
shaban jillo
[email protected]This ganache is amazing! It's so rich and creamy, and it pairs perfectly with chocolate cake. I will definitely be making this again.
Karren Belandres
[email protected]I love this ganache recipe! It's so easy to make and it always turns out perfectly. I've used it to make chocolate truffles, cakes, and even ice cream. It's always a hit!
Kamohelo Motsamai
[email protected]This ganache is delicious! It's so creamy and smooth, and it has the perfect amount of sweetness. I used it to make chocolate truffles and they were a huge hit.
Asha Rajak
[email protected]I've made this ganache several times and it's always a hit. It's so versatile and can be used in so many different desserts. I love the rich chocolate flavor.
Steve Thompson
[email protected]This is the best ganache recipe I've ever tried. It's so easy to make and it always comes out perfect. I love using it to make chocolate truffles.
Waste Days
[email protected]I made this ganache for the first time last night and it was amazing! It was so rich and creamy, and it paired perfectly with the chocolate cake I made. I will definitely be making this again.
LILIAN CHINENYENWA
[email protected]This ganache recipe is a keeper! It's so easy to make and always turns out perfectly. I've used it to make chocolate truffles, cakes, and even ice cream. It's always a hit!