Ganache
Preparation info
Difficulty
Easy
Yield:
1 quart
Appears in
Sauces
Published 1991
This is the simplest and one of the best chocolate sauces. It can be made with different proportions of chocolate and liquid; equal parts heavy cream and bittersweet chocolate are most common for frosting cakes or for a chocolate filling for candies, for which the ganache needs to be stiff. For chocolate sauce, a higher proportion of cream can be used.
Ingredients
| bittersweet chocolate (see notes) | ||
| heavy cream or crème fraîche |
Method
- Chop the chocolate into medium-size chunks.
- Bring the cream to a simmer in a
2 -quart 2 liter - As soon as the cream comes to a simmer, remove from the heat and add the chocolate.
- Let the chocolate sit in the liquid for 5 minutes, then stir the mixture with a rubber spatula or wooden spoon until it is perfectly smooth.
- Serve or use immediately. Ganache tends to break when chilled and reheated.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.