Chocolate Ganache
Ganache is chocolate magic. The first time I ever made ganache I put the ingredients together and followed the instructions. As it mixed it looked like it would never come together and I just knew I had done something wrong. But suddenly it started to come together. Then it turned into this glossy, thick, gorgeous, creamy chocolate. If you use it for truffles it loses some of the gloss, but it is still intensely chocolate.
It is one of the most versatile things in the cooking world. It can be a glaze, a frosting or truffles! It pipes, it drizzles and it scoops. It looks like it should be complicated, but it isn’t! It is so simple and the first time you make it you will understand why I say it is magic.
Ganache only has only three ingredients: Dark Chocolate – at least 60% Cacao, heavy cream (not half & half or light cream), and good vanilla (if you can find vanilla paste – I recommend it!).
When making Ganache everything is by weight. Fortunately, heavy cream is very similar in weight to water. That means we just need to remember that “a pint’s a pound the world around”. This means that 12oz by volume is also 12oz by weight.
The proportions of chocolate to cream determine the thickness of the Ganache. Here are some guidelines:
Pourable glaze – 2 parts cream and 1 part chocolate
Icing or filling – 1 part cream and 1 part chocolate
Chocolate truffles – 1 part cream and 2 parts chocolate
Chocolate Icing Ingredients and Proportions:
10 oz dark chocolate chips (standard bag)
10 oz heavy cream
1 tsp vanilla paste
Instructions:
Put chocolate chips in a heat resistant bowl. Put cream in a microwave safe container and microwave until very warm but not boiling.
Pour hot cream over the chocolate chips and allow to sit for 1 minute. Whisk the chocolate and cream together until the mixture is glossy. Add the vanilla and blend. Cool mixture until it is a spreadable consistency. It can also be whipped at this point for a lighter icing.
Chocolate Truffle Ingredients and Proportions:
10 oz dark chocolate chips
5 oz heavy cream
1 tsp vanilla paste
Instructions:
Follow the instructions above. Place Ganache in the refrigerator until completely cooled.
Scoop by teaspoons and roll into balls. Roll balls in Cocoa, powdered sugar, colored sugar, finely chopped nuts or coconut. Decorate with drizzled colored chocolate or sprinkles.