Chocolate Ganache Recipe
Ganache was reportedly created in France in the mid-19th century, and the story of its invention is as delicious as the recipe itself. According to culinary legend, a young apprentice accidentally poured hot cream over chocolate. In a moment of frustration, his chef called him a "ganache" (a French term meaning “fool” or “clumsy”). However, rather than a ruined dessert, this “mistake” turned out to be a smooth, glossy, and richly flavored mixture, one that has become a staple in pastry kitchens around the world.
Equipment
- Cutting board and knife (for chopping chocolate)
- Mixing bowl
- Small saucepan
- Whisk or spoon for stirring
Ingredients
- Chocolate – 8 ounces (226 grams), roughly chopped
Recommended Types: Use high-quality dark or semi-sweet chocolate for a less sweet, richer ganache. Milk chocolate will give a sweeter, creamier flavor.
- Heavy Cream – 1 cup (240 ml)
Note: Heavy cream is essential for the silky texture, so avoid substitutions like milk or low-fat cream.
Instructions
- Prepare the ChocolateStart by roughly chopping the chocolate into small, even pieces. This will help the chocolate melt quickly and evenly when combined with the hot cream.
- Heat the CreamPour the heavy cream into a small saucepan and place it over medium heat. Warm the cream until it just starts to simmer—small bubbles should form around the edges, but do not let it boil. This should take about 2-3 minutes.
- Combine Chocolate and CreamPlace the chopped chocolate in a heatproof mixing bowl. Carefully pour the hot cream over the chocolate, ensuring that all the chocolate pieces are covered. Let it sit undisturbed for 2-3 minutes to allow the chocolate to begin melting.
- Stir Until SmoothUsing a whisk or a spoon, gently stir the mixture from the center outward. As you stir, the cream and chocolate will combine into a smooth, shiny, and thick ganache. If there are small bits of unmelted chocolate, keep stirring until the mixture is uniform and fully melted.
- Cool or Use ImmediatelyOnce the ganache is smooth, it’s ready to be used. Here are some ways to use it depending on your desired consistency:Glaze: Allow the ganache to cool for about 5 minutes, then pour it over cakes or pastries for a glossy finish.Whipped Ganache: Once the ganache is fully cool, whip it with a hand mixer to create a light and fluffy frosting.Truffles: Chill the ganache in the refrigerator until it is firm enough to scoop and roll into truffle balls.