Custom Rose Blend Ganache Dipping Sauce

Preparation info

  • Makes

    2 cups

    • Difficulty


Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


white chocolate containing cocoa butter, chopped . 8.2 ounces 232 grams
dark chocolate, 60% to 62% cacao, chopped . 4.1 ounces 116 grams
heavy cream 1 cup (237 ml) 8.2 ounces 232 grams


    Make the Ganache Dipping Sauce

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

    In a food processor, process the white chocolate and dark 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. Press the ganache through the strainer and let it sit for about 2 hours, or until it puddles thickly and then disappears when dropped from a spatula. Cover it after the first hour to prevent evaporation.

    Reheat the sauce in a double boiler set over hot, not simmering, water (or very carefully in a microwave with 3 second bursts, stirring gently to ensure that it doesn’t overheat or incorporate any air). The best consistency is at 72° to 75°F/22° to 24°C.

    Serve as a dipping sauce or spoon on top of each sandwich cookie.

    The sauce can be stored for 2 weeks refrigerated or 3 months frozen.