Dark Chocolate Ganache

5

by: Baker Guy






When it’s hot, ganache has the consistency of rich chocolate sauce; when cold, it sets into a firm glaze. For this reason, ganache can be used both as a sauce and as a glaze for cakes. Recipes vary-the ratio of cream to chocolate differs-and some include butter so the ganache sets up more firmly when cold. To imagine the taste and texture of ganache made with butter, think of a hot fudge sundae in which the chocolate has hardened on the cold ice cream. A classic ganache, made with equal parts cream and chocolate, will still harden, but not as dramatically as it does when made with butter. When ganache is whipped, it becomes fluffy and pale and makes a perfect frosting. One approach for icing a cake is to use whipped ganache between the layers and unwhipped ganache for the top and sides. Here is the classic recipe, calling for equal parts heavy cream and bittersweet chocolate. For a white chocolate version, see the variation opposite.




ingredients

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serves: 2

8 ounces bittersweet chocolate (chopped)

1 cup heavy cream

Nutrition Facts
Dark Chocolate Ganache

Servings Per Recipe: 2

Amount per Serving

Calories: 782

  • Total Fat: 61 g
  •     Saturated Fat: 36.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 82.2 mg
  • Sodium: 40.9 mg
  • Total Carbs: 70.2 g
  •     Dietary Fiber: 6.2 g
  •     Sugars: 58.4 g
  • Protein: 5.7 g
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preparation

1.  Place the chocolate in a heatproof bowl.

2.  Bring the cream to a simmer and pour it over the chocolate. Let the mixture sit for about 10 minutes, or long enough to melt the chocolate.

3.  Stir the ganache with a rubber spatula for 1 minute and then switch to a whisk and stir until smooth and the consistency of sour cream. If you are using the ganache to ice a cake, let it cool for 4 or 5 minutes before you use it (or set it over an ice water bath to cool quickly), so it thickens and adheres better to the cake. If you are using it as a sauce, use it right away.

4.  If you want a lighter frosting, use a stand mixer or a handheld mixer to whip the ganache until it is light and fluffy.

5.  White chocolate ganache is made in the same way as dark chocolate ganache except that white chocolate is used instead of bittersweet dark chocolate. Make sure the ganache is cool before whipping it or it will break and never get fluffy. Put a bowl of just-made ganache in a bowl of ice water, to cool, if necessary.

6.  Whip only until it’s fluffy-if you overbeat it, the cream will turn to butter. The amount of time it takes to whip white chocolate ganache depends on the brand of chocolate and the temperature of the ingredients, and can range from 30 seconds to 4 minutes.

Cooks' note:
VARIATIONS:
If you want a lighter frosting, use a stand mixer or a handheld mixer to whip the ganache until it is light and fluffy. To judge this, notice that early during the beating, the ganache has the consistency of cream cheese. When it is ready after anywhere from 2 to 10 minutes in a stand mixer-the time depends on the chocolate and the exact temperature-it should have the consistency of sour cream.

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