Chocolate ganache is one of those recipes no pastry chef can live without. It’s an easy blend of chocolate and whip cream used to fill and glaze a variety of cakes, make chocolate truffle centres and drizzle over plated desserts.
1. Look for a semi-sweet chocolate with a cocoa content of 52-54%. Buy the best quality chocolate you can find and afford. The best thing to do is visit a specialty retailer for my favorite Callebaut semi-sweet Belgian chocolate 52%. If you’re shopping at your local grocery store go for Lindt semi-sweet dark chocolate.
2. If you want to use the ganache as a filling for cakes and truffles you must make it a day ahead. Allow the ganache to cool overnight at room temperature. It will be the perfect handling consistency for cake fillings and truffle centres.
3. Nice additions include an ounce of your favorite liqueur such as brandy or Kahlua. You can substitute a tablespoon of butter for equal amounts of whip cream. The butter adds a velvety smooth mouth feel to the ganache.
4. Once set, use a piping tip to create a decorative edge to your finished cake or melt it the microwave for awesome chocolate sauce.
5. Ganache will keep at room temperature for several days and can be chilled in the fridge for up to 3 weeks. Ganache also freezes well and can be held for 3 months. I think you’ll eat it all long before then!
500 grams semi-sweet chocolate, chopped fine
500 ml whip cream
Put the chocolate in a medium bowl and set aside.
Bring the cream to a boil over high heat in a medium pot.
Immediately pour the cream over the chocolate and stir until smooth.
Set aside to cool and you’re ready to go!
