This couldn’t be simpler: Combine equal parts chocolate and hot cream in a bowl, wait a few minutes, then slowly whisk and watch the cream and chocolate coalesce as if by magic into a gorgeous silky chocolate sauce (feel free to call it by its fancy French name, ganache). Warm, it’s pourable. Cold, it’s stiff and can be shaped into truffles and rolled in cocoa powder (if you want the ganache to be firmer when cool, reduce the amount of cream by 25 percent). It’s an incredibly versatile sauce. Pour it over berries, a tart, ice cream, or, of course, cream puffs filled with ice cream for profiteroles. Because there are only two ingredients, the quality of the chocolate is paramount.
In a small saucepan, bring the cream to a simmer over medium-high heat—keep an eye on it, as it will boil over the pan in seconds once it comes to a boil. Put the chocolate in a bowl and pour the hot cream over it. Wait for 2 or 3 minutes, then whisk till it’s uniformly combined.
Store leftovers in an airtight container in the refrigerator for up to 1 week. Soften it carefully in the microwave, 20 seconds or so, until you have the consistency you like.
© 2019 All rights reserved. Published by Abrams Books.