You have inevitably eaten and enjoyed it.
It was in that amazing chocolate dessert you ate – the one there
were no words to describe. It is a heavenly layer of dense
chocolate, sometimes used to top desserts, other times used as a
filling. It is not frosting; it is not pudding. What is this
amazing substance? It is known as chocolate ganache.
What is ganache?
Chocolate ganache is made using approximately equal portions
of heavy cream and chocolate. Some ganaches are flavored, for
example with vanilla, coffee or liqueur, but a pure ganache is
simply chocolate and cream. A ganache can be used to fill cakes,
cookies or even chocolate candy such as truffles. A version with
a little more cream than chocolate can even be whipped into a
The two ways to make chocolate ganache
There are two techniques for making a
chocolate ganache. One involves melting the chocolate and then
blending cream into it. The second technique involves heating
the cream to a boil, removing it from the heat source and then
blending in the chocolate. With this method, you need to make
sure your chocolate has been grated or finely chopped so that
the heat from the cream is ample to melt all of the chocolate.
If more chocolate than cream is used, the
ganache will be quite thick and fudgy. This thick type of
ganache is used to make truffles, which are then usually rolled
in cocoa powder or powdered sugar. If more cream than chocolate
is used, the ganache will be on the thinner side. This type of
thin ganache is often used to glaze cakes or tortes. Experiment
to find the perfect consistency for each of your desserts.
If a very shiny texture is desired on the
ganache, sometimes a small amount of butter or vegetable oil is
added to the mixture.
The best chocolate makes the best ganache
Since most of the flavor in a chocolate
ganache comes from the chocolate, it is critical to use good
quality chocolate. You may make a chocolate ganache with
virtually any type of chocolate; bittersweet, semi-sweet or dark
are the most classic, but you can also use milk or even white
chocolate to make a ganache. If a chocolate tastes good to you
alone, it will taste wonderful to you in your ganache. If
however, it tastes bland, waxy or stale, it will make an
My favorite ganache
1 cup heavy cream
Heat the cream in a saucepan over medium heat until it just
reaches a boil. Immediately remove the pan from the heat and
pour the cream over the chocolate. Stir gently to make sure all
of the chocolate is covered by the cream and allow it to sit for
a minute. Stir well, until it is smooth and blended. Add the
vanilla and mix it in thoroughly. Use immediately.
12 ounces of dark Scharffen Berger chocolate, coarsely chopped
Place the chopped chocolate in a medium heat resistant bowl.