ADVERTISEMENT
• 8 ounces (about 225 grams) quality semisweet chocolate, finely chopped
• 1 cup (240 ml) heavy cream
• 2 tablespoons (30 g) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract (optional)
Instructions:
1. Start with a small saucepan and gently heat the heavy cream over medium heat until it is hot but not boiling. Keep an eye on it; the heavy cream can come to a boil faster than you think, and you don’t want it to scald.
2. While the cream is heating, pour the finely chopped chocolate into a heatproof bowl. If you are using a chocolate bar, this is a good opportunity to practice your knife skills. Remember, the finer you chop, the easier it will melt.
3. Once the cream is hot enough, pour it over the chopped chocolate. Let it sit for about 5 minutes. This waiting time is crucial as it allows the chocolate to acclimate to the heat and melt evenly.
4. After this brief respite, whisk the chocolate and cream together from the center outwards until the mixture is smooth and well incorporated. If you find that the chocolate is not melting enough, you can place the bowl over a pan of simmering water to melt it gently.
5. Add the room temperature butter pieces and the teaspoon of vanilla (if using), and continue whisking until the butter is melted and the ganache is glossy and smooth.
6. Once the ganache is ready to use, it is best to use it immediately if you want a runny consistency for the frosting.
Variations and tips:
• For a dairy-free version, substitute full-fat coconut milk for the heavy cream. Keep in mind that this will impart a subtle coconut flavor to the ganache.
• To make a whipped topping for pastries or cakes, let the ganache cool to room temperature, then beat it with an electric mixer until it is light and fluffy.
• Flavor your ganache with a little liqueur like Grand Marnier, Chambord, or a splash of espresso powder for a grown-up touch. Always add these ingredients after the chocolate has melted.
• Remember that chocolate ganache hardens as it cools, so if you need a firmer consistency for truffles or filling, let it cool and harden before using.
• Store leftover ganache in the refrigerator for up to two weeks, and gently reheat in a bain-marie or in small bursts in the microwave when you’re ready to use it again.
ADVERTISEMENT
