Custom Rose Blend Milk Chocolate Ganache: Dark Chocolate Ganache

Preparation info

  • Difficulty

    Easy

  • Makes

    ¾ 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 cup (79 ml) 2.7 ounces 77 grams
pure vanilla extract 2 teaspoons (10 ml) . .

Method

Make the Ganache

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

In a 1 cup or larger 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 mixture through the strainer and let it sit for 1 hour. Cover it with plastic wrap and let it cool for about 2 to 3 hours, or until the mixture is thick enough to hold a well defined impression (an instant-read thermometer should read 68° to 72°F/20° to 22°C). Remove 1 tablespoon to make a turtle for the décor and let it set or chill until firm enough to mold.