Chocolate Series | How to Make a Simple Ganache

The simplest ganache recipe is a combination of chocolate and cream. Depending on the application, and there are many, various degrees of firmness can be created by altering the ratio of cream to chocolate. To achieve a firm, classic ganache, the ratio is 1 part cream to 2 parts chocolate. For a softer ganache, equal parts cream and chocolate are combined. Make sure you use high quality chocolate and cream and the result will be superb.

Here are two ways to create ganache:

Method 1
Place the chocolate in a bowl. In a suitable pot, bring the cream just to the boiling point and pour it over the chocolate. Stir gently and well enough to ensure there are no lumps. However, don't stir too vigorously because you do not want to create any air bubbles in the mixture.
Method 2
Over very low heat, melt the chocolate in a bain-marie. Once melted, remove from the heat. In a suitable pot, bring the cream to the boiling point and stir in gently to form the same emulsion as described above. This method definitely ensures no lumps and less stirring.


Leave the ganache in the bowl and cover with plastic wrap by placing the plastic directly on the surface of the ganache. This will prevent a crusty skin from forming. To make truffles, allow the ganache to firm up at room temperature. By bringing the cream to a boil and due to the sugar content in chocolate, leaving the ganache at room temperature is considered food safe.

Some Chocolate Tips:

• If a large block of chocolate is used for either method, it is important to chop it up into small pieces. Chopping guarantees a lump-free ganache. The chocolate will melt evenly in the bain-marie or it will blend easily when the hot cream is poured on top of it.
  
• Cream is sterilized when it is brought to the boiling point and creates a longer shelf life for the ganache. Don't boil for long though - if the amount of cream is reduced, the formula will alter and a firmer ganache will result.
  
• Air bubbles in ganache give bacteria an opportunity to grow, which decreases the shelf life. You can use a whisk to gently blend the cream and chocolate together but be careful of incorporating air.
  
• Chocolate requires patience. Melt the chocolate in a bain-marie over very low heat. Chocolate easily scorches – don't be tempted to increase the heat in order to speed things up.
• Ganache can be used for truffles, filling in pastry and cakes, or it can be eaten with a spoon when it's still warm. Yes, I'm guilty of that. 
  

Coming soon: the simplest way to finish truffles.

Tagged as: [ basics chocolate ganache recipes ]