In baking, one good recipe can work very hard for you. Take cake, for instance. You don’t need to learn a new cake recipe for every dessert you want to make; sometimes you need to learn only one. Ganache is another such recipe workhorse. A classic French combination of melted chocolate and heavy cream, ganache is simple to make and can be used in many ways: to make icings and glazes for cakes or as an ingredient in anything from fudge sauce to truffles and tortes.
One ganache, many desserts
With one ganache recipe, you can create a surprising variety of chocolate desserts. Whisk in some milk and a pinch of salt and you’ve got rich, thick hot chocolate—far richer than traditional cocoa-based hot chocolates. Add some butter and corn syrup and you have a gooey, stick-to-your-spoon hot fudge sauce that will please both kids and grown-ups. Add eggs and flour for a delicious mousse-like chocolate torte that’s light and moist. Or chill, roll, coat, and dust with cocoa and you’ve got incredible homemade truffles that are guaranteed to impress your loved ones (Valentine’s Day, anyone?). And to make truffles even more interesting, you can flavor your ganache with liqueurs like amaretto or Kahlúa, or with mint extract or espresso. With all these possibilities, it’s no wonder ganache is a staple in every pastry chef’s kitchen—and we hope it’ll be a part of yours, too.
Three Steps to Great Ganache
Grind chopped semisweet chocolate in the processor
Add hot heavy cream
Process until smooth