Chocolate ganache is creamy, rich and sinful! But it could only be as rich, creamy and velvety if you use a good quality chocolate with the same characteristic. The best thing to go for is a chocolate you would eat out of hand. I don’t like my chocolate too sweet. I like it bittersweet. It is a personal preference, though. You can use the ganache to pour over a cake (sinful chocolate moist cake with chocolate ganache on top!) or you can use it to make truffles. If you are using it to make truffles, you only have to chill the ganache in the fridge overnight. Scoop out a teaspoon or two of the ganache, form into a ball with the palm of your hands and roll in sifted confectioners sugar, cocoa powder, coarsely or finely chopped nuts… the choices are endless!
You will need:
25 grams unsalted butter
230 grams bittersweet chocolate, coarsely chopped
150 grams heavy whipping cream
1/2 teaspoon vanilla extract (optional)
1 tsp brandy de jerez, cognac or rum (optional)
1. Pour the chocolate in a heatproof bowl. Set aside.
2. Heat a saucepan over medium heat. Pour in the cream and bring into a boil.
3. Pour over the chopped chocolate and whisk until smooth. Stir gently, do not beat as we don0t want to incorporate air bubbles into the mixture.
4. Pour in the vanilla or brandy.
5. Let the ganache to slightly cool before using.
6. Use as desired. Enjoy!
- Peppermint cupcakes with dark chocolate imperial stout ganache (snixykitchen.com)
- Weekend Project: Chocolate Truffles (williams-sonoma.com)