Mix of bitter & semi sweet
Chocolate & cream mixture
Finished ganache
Chocolate ganache is one the finest creations on Earth. Chocolate, cream, butter…..simple and rich, an excuse to use the best ingredients you can afford. I love its versatility. Drizzle warm ganache over ice cream, fruit, or maybe even your partner; spread cool ganache onto a bare cake for a super rich frosting; scoop truffles from cold ganache and roll them gently in cocoa. I’ve listed my favorite ganache recipe below. Vary the chocolate if you’d like. Depending one who I’m cooking for, I may use all semi-sweet, or a mixture of bittersweet and semi-sweet. Some of my favorite chocolate makers are: Ghirardelli, Scharffen Berger and Valhrona.
Chocolate Ganache:
1 pound semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter (cut into small slices)
Chop chocolate into small pieces and put in a medium bowl. In a medium saucepan bring cream, sugar, and corn syrup to a boil over low heat, whisking until sugar is dissolved. Pour cream mixture into bowl with chocolate and whisk until the chocolate is melted. Add butter a slice or two at a time, whisking until smooth.
Use immediately or chill until it reaches the desired consistency. Keep ganache covered and refrigerated. Use within 3 days.
