Dark Chocolate Ganache

By • March 28, 2014 0 Comments

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Author Notes: Ganache, at its most simple, is a combination of chocolate and cream, so choose wisely. Fresh cream is paramount and for this recipe, chocolate within the 55% to 65% cacao range works best. Use a chocolate that you love to eat as its flavor will be predominant.Dédé

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Makes about 2 1/2 cups

  • 1 1/4 cups heavy cream
  • 12 ounces semisweet or bittersweet chocolate, finely chopped, preferably 55% to 65% cacao
  1. Bring cream to just under a boil in a saucepan over medium heat. Meanwhile place the chocolate in a heatproof bowl.
  2. Pour the hot cream over the chocolate and give a few quick stirs to gently combine. Allow to sit for a few minutes; covering it with a pot lid will hasten the melting. The residual heat will melt the chocolate. After about 5 minutes, stir gently until homogenous. Don't whisk vigorously as that would add air. You want it smooth and dense.
  3. May be used immediately in liquid form as a glaze for a cake or dessert, as a sauce for ice cream or cake or even as a fondue. Chilled to spreading consistency and you can use as a frosting. Chill further and it will be firm enough to roll into truffle center.

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