Chocolate Ganache Master Recipe
There’s nothing simpler than Ganache—and nothing more spectacular. This classic mixture of fine chocolate and cream is the foundation for truffles, frosting, and dozens of other dessert creations.
Ingredients
| 8 | ounces | semi or bittersweet chocolate* |
| 1 | cup | heavy cream |
| .*Use good-quality chocolate such as Scharffen Berger and Valrhona. |
Directions
- Chop chocolate into small (1/4”) pieces using a sturdy strong chef’s knife or food processor. Place chocolate in a medium, heat-proof bowl.
- In a small saucepan bring cream to a full boil. (Watch closely, since cream can boil over in an instant if left unsupervised.) Remove from heat and pour the hot cream over the chocolate.
- Let sit for one minute, then whisk until evenly combined and smooth. (If the chocolate does not melt fully, microwave at 20-second intervals, stirring in between.)
NOTE: Ganache can be stored, covered, in the refrigerator for up to 2 weeks.
Preparation Time:
Under 10 minutes.
Tips and Techniques
