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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Empire Kennels (channe name Melissa Bowen)
[email protected]This ganache is the best! It's so rich and chocolatey, and it pairs perfectly with my favorite desserts.
Sammie Porter
[email protected]I've tried many ganache recipes, and this one is definitely my favorite. It's so simple to make and always turns out perfectly.
Mabel Agyeman
[email protected]This ganache is the perfect consistency. It's not too thick and not too thin. It's just right.
Musinguzi Samuel
[email protected]This ganache is so easy to make. I just threw all the ingredients in a bowl and microwaved it for a few minutes. It was ready in no time!
Natali Salto
[email protected]I love the way this ganache looks. It's so shiny and glossy, and it makes my desserts look so professional.
Wisdom Concert
[email protected]This ganache is perfect for dipping strawberries. It's so smooth and silky, and it coats the strawberries perfectly.
Erika Nyman
[email protected]I'm so glad I found this recipe. It's the perfect way to use up leftover chocolate.
Kevin Omondi
[email protected]This ganache is amazing! I've never had anything like it before. It's so rich and creamy, and it melts in your mouth.
Noah Furko
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler one next time.
Shaniya Harry
[email protected]I followed the recipe exactly, but my ganache turned out grainy. I'm not sure what I did wrong.
Jordan Swòòsh
[email protected]This ganache is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Aitzaz Property
[email protected]I'm not a huge fan of ganache, but this recipe changed my mind. It's so light and fluffy, and it doesn't have that heavy,腻腻的感觉. I'll definitely be making it again.
Wayne Fitchat
[email protected]This ganache is a bit pricey to make, but it's worth every penny. It's so delicious and decadent, and it really makes a special occasion dessert.
AIWI2BWU Ioywtac
[email protected]I love how versatile this ganache is. I've used it to make truffles, frosting, and even a chocolate sauce. It's always delicious.
Soy Succ
[email protected]This ganache is the perfect finishing touch for my chocolate cupcakes. It's so decadent and rich, and it really takes them to the next level.
Cee William
[email protected]I was a bit skeptical about making ganache at home, but this recipe made it so easy. It came out smooth and delicious, and I'll definitely be making it again.
Natalia Tabares
[email protected]I've tried many ganache recipes, but this one is by far the best. It's so rich and creamy, and it pairs perfectly with cakes, cookies, and other desserts.
Ramu Crt
[email protected]This ganache recipe is a keeper! It's so easy to make and turns out perfect every time.