Do your eyes ever start watering while you look at some velvety, glossy chocolate ganache? No…just me? Ok, that’s fine! Just wait 'til you learn to make it yourself!
From cookies to cakes, truffles to brownies, frosting to mousse, this creation can do it all. If I had it my way, I would put ganache on everything I eat.
Making ganache is not reserved for the pros. It’s almost too easy to make, despite sounding like a fancy French recipe. With just 3 ingredients–chocolate, cream, and salt–you can whip up a ganache in less than 20 minutes. And, if you’re feeling a little rebellious (don’t tell the French), you can add in some espresso powder to bring out that chocolate flavor even more.
The secret to making ganache is mastering the different ratios of chocolate to cream. This ratio determines whether you are creaking a silky smooth ganache or something fudgy.
Here are some ratios of chocolate to cream and possible uses with the ganache:
Chocolate Ganache Ratios (chocolate : cream)
1:1 – ideal for cake and tart fillings, great for dipping fruit into
1:2 – ideal for chocolate ganache frosting, thin piping, pourable, when whipped will be like chocolate whipped cream
2:1 – ideal for truffles, thick frosting for piping, cookie filling, and more chocolate-forward desserts
3:1 – great for white chocolate ganache frosting
As the holiday season approaches, consider adding chocolate ganache into your dessert arsenal. It’s bound to wow any guest, leaving them reaching for seconds…or thirds.
TOTAL TIME: 20 minutes (plus chill time, depending on recipe)
YIELD: depends based on use
INGREDIENTS:
Heavy cream
Chocolate of choice
Salt (optional)
Espresso/coffee powder (optional)
METHOD:
Warm up your cream to a simmer on a medium-low flame until it begins to steam and barely simmer. Remove from the heat and pour the cream over the chocolate. At this point, you may add the espresso powder. Then cover your bowl with a lid or kitchen towel. Set it aside for 7-10 minutes.
After 7-10 minutes have elapsed, use a rubber spatula or spoon to mix together the ganache. Start by mixing slowly with small movements in the middle of the ganache. As the cream begins to slowly turn brown, make larger mixing movements, while still making sure to mix slowly to prevent air bubbles from forming. Mixing can take around 5 minutes until fully homogeneous. Add in the salt once fully homogenous and gently mix.
Once fully mixed, pour it into your tart shells, dip some fruit into the ganache, or let it sit at room temperature for 1-2 hours before whipping it into chocolate ganache frosting.
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