Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.
This Chocolate Ganache Will Wow Anyone
Although the name seems fancy, chocolate ganache is actually one of the simpler dessert tricks you can use. In essence, it's a chocolate sauce that involves just two ingredients: chocolate and cream. And the only trick to it is the technique. Even that is about as simple as it gets, so you'll love the results, especially with how little effort there is.
Tips for Making the Perfect Ganache
Ganache is a snap to make, but there are a few things you can do to truly ensure the result is delectable.
Use Good-Quality Dark Chocolate.
You can use chips (that's what I have available in my own store) or you can find really high-quality baking bars; they both work equally well. Because chocolate is literally the only flavor, it's important to use high-quality chocolate. Frugality here will get a poorer outcome.
Chop Chocolate Finely
If using baking bars, make sure you carefully chop the dark chocolate. The smaller the chocolate is chopped, the more quickly the final ganache will come together. If the pieces are too big, you may end up with lumps in the ganache.
Scald the Cream
The other trick is to scald the cream. Scalding just means that you bring the cream just barely up to the boiling point. Don't let it actually boil, but you do want it completely hot; let it heat until bubbles form at the edges.
Add Cream if You Want Looser Ganache
Also, the recipe here makes a rather thick ganache. I like it that way, and it sets beautifully. However, if you want it looser, go ahead and use another tablespoon or two of cream. It's yours—make it how you want it! Ganache is so easy and delicious that you'll find yourself looking for excuses to make it!
Dark Chocolate Ganache Ingredients
- 1/3 cup heavy cream (also called heavy whipping cream)
- 8 ounces dark chocolate
- Place the chocolate chips into a small, glass bowl. Alternately, if using baking bars, chop the chocolate into fine pieces. The smaller the pieces, the easier and quicker it will be to finish the ganache smoothly.
- In a heavy-bottomed, small saucepan, scald the cream. This simply means to bring the cream up to the boiling point, but without letting it come to a full boil.
- Pour scalded cream over the chocolate. Allow it to sit for just a minute, then stir. It won't seem to come together at first, but just keep stirring. The chocolate will melt, and the cream will incorporate and you'll end up with a very smooth, chocolate sauce.
- Pour the chocolate over whatever it is you want to cover immediately. The chocolate will set relatively quickly as it cools. That's it!
Step-by-Step Photo Instructions
© 2017 Jan Charles