When I was initially told of a French chocolatier making water ganache, my first reaction was that it was impossible. A ganache is basically an emulsion of two fatty components, like egg yolks and oil in mayonnaise. A ganache of water and chocolate breaks all the rules of chocolate-making, as water and chocolate are sworn enemies. I liked the idea of this challenge and decide to try it. The result was astonishing – it worked, and was ‘creamy’ in spite of there being no cream. It did not split and was eaten without hesitation by all my family. I use it for low-fat mousses and cakes. There is a version with tea, and it can also be made with coffee. Experiment and see what other ideas you can come up with.
Break or chop the chocolate into pieces and melt in a low oven (see Melting chocolate). When melted, make the ganache by adding the boiling water to the chocolate spoonful by spoonful. It will thicken quickly at first, but it should become a smooth mixture when all the water is mixed in (see making a ganache). Put into 6 small coffee cups or glasses and chill. Serve with cream or crème fraîche if you want.
© 2003 Chantal Coady. All rights reserved.