My Recipe Box

Ganache

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Yields 1-1/2 cups.

  • by Alice Medrich from Fine Cooking
    Issue 61

You’ll have a bit of this ganache left over after icing the fudge cake; use it as a sauce for ice cream or another dessert.

  • 8 oz. bittersweet or semisweet chocolate, finely chopped
  • 1 cup heavy cream; more as needed
  • Granulated sugar (optional)

Put the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil.  Pour the hot cream over the chocolate and whisk gently until the chocolate is completely melted and smooth.  (If using a 70% bittersweet chocolate, the ganche might be a bit thick; add more cream, a tablespoon at a time, to thin it. You might also want to add a couple of teaspoons of sugar when you add the hot cream.

Make Ahead Tips

Ganache will keep for a week in the refrigerator, covered. Rewarm gently before using.

Photo: Scott Phillips

Disappointed. First time making ganache and I followed the directions to a t ... yet I ended up with chocolate soup! On the bottom of your recipe I found another recipe that popped up under "more recipes like this" on the same site: http://www.finecooking.com/recipes/basic-chocolate-ganache.aspx This recipe calls for more chocolate, which I think would have helped, so unfortunately my cake was ruined.

Awesome. Simply awesome. Have an espresso machine at home? Try using this ganache as the chocolate for a mocha. Wow. Best thing since sliced bread.

Rated five for flavour. I used Callebaut Bittersweet Couverture chips and found that I needed 12 oz of chips to get a good consistency for icing the Coffee Cocoa Snack cake. Next time I will try a regular bittersweet chocolate.

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