Ganache Recipe

Ganache

France has a robust history of producing great chocolate confections, and their popularity continues today. Pastry shop-goers know the best place to find them are in the boutique chocolateries that are all over the area around Paris.

French people know ganache as "crème ganache," in pastry shops you can find famous French desserts created with some kind or another of ganache. Some of the best cakes and even most affordable varieties of pastries usually comes with a high quality ganche.

Ingredients

Soft Ganache

Creamy consistency Good for whipping to soft peaks when cooled.

Dark chocolate | 10 ounces | 280 g

Heavy cream | 2 cups | 450 g

Medium Ganache

Firm consistency but soft enough for cake fillings.

Dark chocolate | 20 ounces | 450 g

Heavy cream | 2 cups | 450 g

Hard Ganache

Firm consistency when cool. Great for making chocolate truffles.

Dark chocolate | 40 ounces | 900 g

Heavy cream | 2 cups | 450 g

Directions

1. Finely chop the chocolate and place it in a bowl.
2. In a saucepan bring the cream to a simmer.
3. Pour the cream over the chocolate and let it rest for a minute so that the cream fully melts the chocolate.
4. Begin to stir the mixture with a whisk or spatula until is fully incorporated.
5. Refrigerate until it is thick before use.

Make it glossy

You can improve the consistency of the ganache by adding about 3 tablespoons of softened butter to the ganache while it’s still hot, you can also add 1 tablespoon and half a vanilla bean for a more interesting flavor.

Variations

Substitute milk chocolate or white chocolate for the dark chocolate. Follow the same directions.