Ganache is a velvety smooth chocolate mass used to make truffles, cake fillings, icing, frosting and dessert sauces. It consists of two main ingredients – chocolate and heavy cream. Extracts, liquors, or butter are occasionally added.
Depending on its intended use, the ratio of chocolate to cream varies to obtain the right consistency. For cake fillings or truffles, a 2:1 ratio of chocolate to cream is used, as per the recipe below. For glazes and whipped frosting, a 1:1 ratio of chocolate to cream is used. For dessert sauces, a 1:2 ratio of chocolate to cream is used.
Preparation / cook time 15 minutes (plus 1 hour for the mixture to thicken) Makes 350 grams (about 12 ounces or 1½ cup)
230 grams (8 ounces or 1⅓ cup) high quality semisweet or dark chocolate, chopped into small pieces
120 milliliters (4 ounces or ½ cup) heavy cream
Heat cream in a medium saucepan until bubbles form around the edges of the pan but is not boiling.
Place the chocolate in a metal bowl and pour the hot cream over it. Let stand for 1-2 minutes to allow the hot cream to soften the chocolate.
Stir the chocolate into the cream until smooth and homogenous. Scrape down the sides of the bowl with a rubber spatula. [Note: If you overheat the cream or stir the chocolate-cream mixture too much, the ganache can become grainy or separate.]
Set aside, stirring occasionally, for about an hour to allow the mixture to come to room temperature and thicken.
Use as directed in the specific recipe.
Excess ganache can be stored in an airtight container in the refrigerator for up to 5 days. When you wish to use the ganache again, place the chilled mixture in a bowl at room temperature for 20 minutes. Then stir or beat it for a few minutes until it becomes a spreadable mass.