Ganache Recipe
Ganache originated in France in the mid-19th century. Legend has it that a young apprentice accidentally poured hot cream over chocolate. As he scrambled to fix his mistake, his mentor called him a “ganache,” which means "fool" in French. Surprisingly, the result was a smooth, glossy mixture that became a beloved component of desserts worldwide.
Equipment
- A medium saucepan
- Heatproof bowl
- Whisk or spatula
- Knife (for chopping chocolate)
Ingredients
- 8 oz (227 g) semisweet or bittersweet chocolate, finely chopped
- 1 cup (240 ml) heavy cream
- Optional: 1 tablespoon unsalted butter for added richness and shine
- Optional: 1 teaspoon vanilla extract or other flavorings (e.g., liqueur) for extra depth
Instructions
- Prepare the Chocolate:Finely chop the chocolate and place it in a heatproof bowl. The finer you chop the chocolate, the easier it will be to melt and combine with the cream.
- Heat the Cream:Pour the heavy cream into a medium saucepan and heat over medium heat. Stir occasionally to prevent the cream from scorching. As soon as the cream starts to gently simmer (small bubbles form along the edges, but don’t let it come to a full boil), remove it from the heat.
- Combine the Chocolate and Cream:Pour the hot cream over the chopped chocolate. Let the mixture sit for about 2-3 minutes to allow the chocolate to soften.
- Stir to Combine:Using a whisk or spatula, slowly stir the mixture in small circles, starting from the center and working your way outwards. Continue until the cream and chocolate are fully combined and the mixture is smooth and shiny.
- Add Optional Ingredients:If desired, add the butter for extra shine and richness, and stir in any flavorings like vanilla extract or liqueur.
- Let the Ganache Set:For a glaze or filling, you can use the ganache while it's still warm and liquid. If you want to use it as a frosting, allow it to cool and thicken for about 20-30 minutes at room temperature.
- Store or Use:Ganache can be stored in the refrigerator for up to a week. Before using, gently reheat it in short intervals in the microwave or over a double boiler until it softens.