Ganache is a rich, silky, chocolate mixture that is a delicious filling for candy, chocolates, truffles, cakes and other confections. Ganache is made with only two ingredients: heavy (whipping) cream and chopped semisweet chocolate. Butter can sometimes be added. You can create various textures of ganache by varying the proportions of cream and chocolate. Fruits, spices and liquors can be added if desired.
For best results, you will want to use an excellent quality chocolate. Chocolatiers like Valrhona, Schokinag and Callebaut are known world-wide for their couvertures and mixing chocolates. (The high quality chocolate used for melting is referred to as "couverture"). The couvertures from various chocolatiers produce a different taste and texture in the finished ganache. Experiment to find the ones that you like best. A friend of mine said she would definitely go with scharffen berger chocolate. She's made truffles with it using both the semisweet chocolate and cocoa powder components and it's the best she had used.
Chocolate can easily scorch during the melting process. This is especially true when melting the chocolate in a pot or microwave. But there’s good news. When you are making a ganache, you can melt the chocolate safely by stirring it into hot cream.
Water and melting chocolate do not mix! Make sure your utensils are very dry. Even a small amount of moisture, will ruin the chocolate. You will get a nasty gritty mess. When you see it happen once and you are not apt to make the same mistake again.
Ganache for Truffles
- 8 oz. heavy cream (unwhipped)
- 8 oz. milk baking couverture, chopped
- 8 oz. vanilla couverture, chopped
- Bring the heavy cream to a boil
- Remove hot cream from heat.
- Pour hot cream into chocolate, stirring constantly.
- Add butter and stir till smooth.
- Cool uncovered.
- Refrigerate when cool.
Ganache for Cake Frosting
This is a softer ganache made with equal portions of cream and chocolate. It is ideal for use as a filling for cookies, cakes or other confections.
- 8 oz heavy cream , unwhipped
- 8 oz good quality couverture (semi sweet)
- Chop chocolate into small pieces.
- Heat cream in saucepan.
- When cream boils, remove from heat.
- Place a damp cloth on your counter top,
- Place the pan of hot heavy cream on the cloth.
- Add the chocolate to the hot cream
- Beat the mixture with a Dry spoon until mixed.
- Cool the ganache, uncovered.
- The ganache will solidify as it cools.
- It is ready when it reaches spreading consistency.