Chocolate Ganache

Preparation info

  • Difficulty

    Easy

  • Makes About

    ⅔ cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
bittersweet chocolate, 60% to 62% cacao, chopped . 3.5 ounces 100 grams
heavy cream ½ cup (118 ml) 4.1 ounces 116 grams
pure vanilla extract ½ teaspoon (2.5 ml) . .

Method

Have ready a fine-mesh strainer suspended over a small glass bowl.

In a food processor, process the chocolate until very fine.

In a 1 cup microwavable measure with a spout (or in a small saucepan over medium heat, stirring often), scald the cream (heat it to the boiling point; small bubbles will form around the periphery).

With the motor of the food processor running, pour the cream through the feed tube in a steady stream. Process for a few seconds until smooth, scraping down the sides of the bowl as needed. Pulse in the vanilla. Press the ganache through the strainer and let it sit for 1 hour. Cover it with plastic wrap and let it cool for 2 to 3 hours, or until the mixture reaches a soft frosting consistency (70° to 75°F/21° to 24°C).

The ganache keeps in an airtight container for 3 days at cool room temperature, 2 weeks refrigerated, and 6 months frozen. To restore to frosting consistency, defrost, if frozen, and reheat in a microwave with 3 second bursts, or in a double boiler set over hot, not simmering, water (do not let the bottom of the container touch the water), stirring gently to ensure that it does not overheat or incorporate any air.