Chocolate ganache gets a bit of a reputation for being finicky and difficult, but in my experience it’s not too bad as long as you give it a little extra attention and don’t act recklessly. Of course I’ve broken my ganache before but it’s always a case of user error…
- Chocolate ganache
- Use equal parts by volume, heavy whipping cream and baking chocolate
- Prepare baking chocolate by chopping it up very finely – the smaller the better.
- Heat up heavy cream, via microwave or double boiler, to the minimum temperature to melt your chocolate. In the microwave, this’ll be about 10 seconds per 1/4 c of heavy cream. This is the critical step – if you overheat your heavy cream, the fat solids will separate and your cream with glisten or have a layer on top. These fat solids will not combine with the melted chocolate, and ganache will become chunky instead of smooth. If this happens, discard and start in a new container.
- Pour finely chopped chocolate into the warmed heavy cream.
- Stir continuously with a whisk or spatula until combined – ganache will first look grainy as the chocolate floats before combining completely with the cream.
- Let cool slightly if using as is – ganache will be easier to control when more viscous. Liquid ganache can be reheated as needed.
- If whipping into whipped ganache frosting, allow to cool to pudding consistency in the refrigerator before whisking with a hand mixer. Volume will increase by approximately 50%. Use immediately, as the frosting will change consistency over time.