Chocolate Sauce
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
40
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Make a simple syrup by combining the sugar and water in a small saucepan over high heat
2
Stir to moisten the sugar and insert a thermometer
3
Cook until the temperature reaches 220 degrees F, about 5 minutes
4
Immediately remove from the heat and allow to cool
5
Follow the method for Master Ganache, adding the cream fraiche to the cream before bring the cream to a boil
6
Add the Tia Maria and simple syrup and stir for 1 one minute, or until smooth and thoroughly combined
7
Cover the sauce and keep it warm near the stove until it is served
8
Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream
9
Praise the pastry angels and pass the bonbons! This is the basic ganache recipe
10
Use it for truffles, tarts, fillings, you name it
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Follow the same technique when adjusting the recipe for firm and soft ganache
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An alternative food processor method is given, which can be applied to any ganache recipe in this chapter
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My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator
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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
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Using a serrated knife, finely chop the chocolate into 1/4-inch pieces
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Don't be lazy here
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Big chunks will not melt
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Traditional method: Place the chocolate in a medium heatproof bowl
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Bring the cream to a boil in a small saucepan over medium heat
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Boiling means the cream will actually rise up in the pan and threaten to boil over
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Immediately pour the boiling cream over the chopped chocolate
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Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute
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Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides
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Be careful not to add too much air to the ganache
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Stir until all the chocolate is melted, about 2 minutes
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It may look done after 1 minute of stirring, but keep going to be sure it's emulsified
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Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade
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Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave
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) Immediately pour the hot cream into the food processor, on top of the chocolate
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Let sit for 1 minute, then pulse the machine 3 times
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Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted
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This smooth, silky chocolate is now ganache
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Transfer the ganache to a bowl
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Let the ganache sit at room temperature until it cools to 70 degrees F
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In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator
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You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster
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) Once the ganache reaches 70 degrees F, it is ready to be used
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At this point it can be covered and stored in the refrigerator for up to 2 weeks
39
Yield: 2 cups Prep Time: 5 minutes Cook Time: 10 minutes Inactive Prep Time: 2 to 4 hours Ease of preparation: Easy