Chocolate Ganache
Ingredients:
heavy cream
good chocolate, chopped (dark, semi-sweet, milk, or white)
heavy pinch of salt
Optional: Substitute some of the cream with bourbon or rum or even coffee
​
Note: The ratio of chocolate to cream is flexible.
Med consistency: 2 to 1
Thick consistency: 3 to 1
As the chocolate cools it will become thicker at any consistency.
​
Instructions:
-
Place chocolate in a mixing bowl and set aside
-
Warm cream in a saucepan until scalded (just before boiling).
-
Pour warm cream over chocolate and let sit for two minutes.
-
Whisk mixture until creamy smooth - the more you whisk the shinier it gets.
​
Now you have a few options: (see photos)
-
2/1 ratio...maybe a little less cream; Pour directly over cake while ganache is still warm and let it run down the sides.
-
2/1 ratio...maybe a little more cream; Let it cool to room temperature and then whip it with an electric mixer until it turns a lighter shade and is the consistency you want to frost your cake.
-
3/1 ratio; Chill and shape into truffles.
-
3/1 ratio; Dip fruit into warm chocolate.
Click on pictures for these four recipes.
