Master Ganache
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
230 g
Bittersweet Chocolate1 cup
Heavy CreamDirections:
1
Using a serrated knife, finely chop the chocolate into 1/4-inch pieces
2
Don't be lazy here
3
Big chunks will not melt
4
Traditional method: Place the chocolate in a medium heatproof bowl
5
Bring the cream to a boil in a small saucepan over medium heat
6
Boiling means the cream will actually rise up in the pan and threaten to boil over
7
Immediately pour the boiling cream over the chopped chocolate
8
Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute
9
Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides
10
Be careful not to add too much air to the ganache
11
Stir until all the chocolate is melted, about 2 minutes
12
It may look done after 1 minute of stirring, but keep going to be sure it's emulsified
13
Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade
14
Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave
15
) Immediately pour the hot cream into the food processor, on top of the chocolate
16
Let sit for 1 minute, then pulse the machine 3 times
17
Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted
18
This smooth, silky chocolate is now ganache
19
Transfer the ganache to a bowl
20
Let the ganache sit at room temperature until it cools to 70 degrees F
21
In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator
22
You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster
23
) Once the ganache reaches 70 degrees F, it is ready to be used
24
At this point it can be covered and stored in the refrigerator for up to 2 weeks