Chocolate Ganache

Behold the most versatile aphrodisiac known to man: Chocolate Ganache.

Behold the most versatile aphrodisiac known to man: Chocolate Ganache.

This recipe for Chocolate Ganache is a rich, silky and smooth confection that can be used as a sauce, spread, glaze or filling.  And with only two ingredients – chocolate and cream – it’s remarkable how easy it is to make your own homemade version!

Depending on the ratio of chocolate to cream, you can vary the consistency of the ganache. This recipe is for a rich ganache, which has a ratio of one and a half parts chocolate to one part cream by weight. When warm, it will make a velvety sauce (this would be amazing over chocolate pasta…imagine every noodle swirled around this chocolaty goodness…mm). At room temperature, it will make a rich chocolate spread or filling (great for a decadent brunch over bagels and croissants). Often used in the center of expensive chocolate truffles to fancy pastries, I’m quite certain this is an aphrodisiac  invented by a very clever French cupid.

Chocolate Ganache

Yield: 3/4 cup

Active Time: 5 minutes
Total Time: 10 minutes

6 oz. / 170 g. bittersweet (70% cocoa) chocolate, chopped into 1/2″/1 cm pieces (approx 1 c. when chopped)*
4 oz. (1/2 c.) heavy (whipping) cream

1) In a small pot, bring the cream to a rolling boil and immediately remove from heat.
2) Add the chocolate and allow to sit undisturbed for 5 minutes.
3) Stir chocolate until fully incorporated into the cream.
4) Pour into a serving container. If using right away as a sauce, keep warm (or gently re-warm and stir in a pot on low but do not allow to boil). If using as a spread or filling, refrigerate for 30 minutes until set (or allow to come to room temperature for 30 minutes if previously refrigerated).

*Chef’s Tips:

The success of a ganache depends on the ratio (by weight) of chocolate to cream. For those of you without a weight scale, my tests found that 6 oz./170 g. of bittersweet chocolate had an approximate volume of 1 cup when cut into even 1/2″/1 cm pieces. While going by weight is best, you’ll still be able to make a ganache if you can only measure by volume with this recipe.

Also, while you can’t go wrong with the flavor of chocolate and cream, here are a few tips to get the most silky and smooth ganache possible:
– try to avoid chocolate chips as they contain additives to retain their shape while baking (which can interfere with the texture of the ganache).
– for optimal results, go with the best quality chocolate you can find, and look for “couverture” chocolate (which is a term used for chocolate rich in cocoa butter). Some great brands available include Valrhona, Scharffen Berger, Guittard and Callebaut.

Gifting Idea:

This chocolate ganache would look beautiful in a jar. Decorate with a ribbon and label (such as these Avery 40151 labels), and be prepared for extreme adoration by your gift recipient!

Keep refrigerated, and when ready to enjoy as a:
– sauce, gently re-warm and stir in a pot on low, but do not allow it to boil.
– spread, allow to come to room temperature for 30 minutes.

When gifting this Chocolate Ganache, try using a Weck jar, as the lid can be completely removed for easy access. This will ensure your loved one can quickly address their chocolate fix all day long.

When gifting this Chocolate Ganache, try using a Weck jar, as the lid can be completely removed for easy access. This will ensure your loved one can quickly address their chocolate fix all day long.

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4 thoughts on “Chocolate Ganache

  1. Oh my gosh, Melissa. I love all of the food adjectives – and the “food porn” photos here. Seriously, girl, you are making me hungry. 😉 I agree, if you are going to make a ganache, it should be rich and bursting with cocoa, yet velvety. MMMMMMMM.

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