Master Ganache Recipes

HOW TO MAKE CHOCOLATE GANACHE

Steps:

• Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
• With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it's not melting, do not microwave it. See Troubleshooting Chocolate Ganache in blog post above.
• Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.
• Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.
• Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in either (1) a double boiler or (2) in a heatproof bowl placed over a pot of simmering water. Don't let the bottom of the bowl touch the simmering water.

GANACHE

Steps:

• In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract.

CHOCOLATE GANACHE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

TRUFFLES

Steps:

• Follow the method for Master Ganache, adding the butter to the chocolate and the corn syrup to the cream before bringing the cream to a boil.
• Pour the hot cream and corn syrup over the chopped chocolate and butter. Tap the bowl on the counter to settle the chocolate into the cream, then let sit for 1 minute. Using a rubber spatula, stir slowly in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until the chocolate is completely melted, about 2 minutes.
• Add the liqueur and stir to combine. Allow the ganache to cool at room temperature until it is firm. This should take at least 4 hours in a 65 degree F room or 2 hours in the refrigerator.
• Once the ganache is firm, it can be formed into truffle balls. Using a piping bag, a mini ice cream scoop, or a tablespoon, make 1 inch diameter blobs. Then roll the blobs into somewhat uniform balls by hand. This is messy, no doubt about it. If they begin to warm up and become soft, refrigerate for 10 to 15 minutes. If you have hot hands or it is a hot day, it may feel as though you can't get a grip on the truffle. Work near a sink with cold running water. When the ganache feels like it's melting, cool your hands under the running water then dry them and dust with a little cocoa powder. Be careful not to get too much cocoa powder on the truffles, or they will taste like cocoa powder.
• After the truffles are rolled, they can be finished in a variety of ways. The original cocoa powder is the easiest, and quite good.
• Line a baking sheet with parchment paper.
• Using a serrated knife, finely chop the chocolate into 1/4-inch pieces and place in a medium heatproof bowl. Fill a medium saucepan half full of water, bring it to a simmer, and then turn off the heat. Create a double boiler by placing the bowl on top of the saucepan. Stir the chocolate occasionally with a rubber spatula until it melts, about 2 minutes.
• When the chocolate has melted, take it off the heat. Stir it slowly with a rubber spatula until the temperature drops to 90 degrees F, about 5 minutes. Place the remaining cocoa powder in a small bowl.
• Drop 1 rolled ganache ball in the melted chocolate. Remove it with a fork, tap off the excess chocolate, and toss it into the cocoa powder. Roll the truffle around in the cocoa until it is well coated. Transfer the truffle to the prepared baking sheet and let it harden. Repeat with each truffle, coating 1 at a time.
• Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream. Praise the pastry angels and pass the bonbons!
• This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name it. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is given, which can be applied to any ganache recipe in this chapter.
• My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator. As long as you don't eat it all as a midnight snack, it can be available to help you throw together dessert at a moment's notice.
• 8 ounces bittersweet chocolate
• 1 cup heavy cream
• Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.
• Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
• Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
• Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)
• Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl.
• Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.
• Yield: 2 cups

MASTER RECIPE: GANACHE - VARIATIONS ON A THEME

Steps:

• 1. PREP/PREPARE
• 2. THE GANACHE
• 3. Gather your ingredients.
• 4. Add the chopped chocolate to a large bowl.
• 5. Chef's Tip: If you're chopping up your own chocolate, a serrated knife is best for the job; its saw-like teeth will grab the chocolate, and break it up.
• 6. Add the heavy cream to a saucepan over medium-low heat, and heat until you see steam escaping from the cream, about 200f (93c).
• 7. Chef's Note: Do not allow the cream to simmer or boil, or it will change the flavor of the ganache.
• 8. Chef's Tip: There is a difference between heavy cream, and whipping cream... heavy cream has 36% milk fat; whereas whipping cream has 30% milk fat. While I prefer heavy cream for a ganache, whipping cream will do just fine.
• 9. Pour the cream over the chocolate, and allow the mixture to sit for 5 - 6 minutes, without stirring.
• 10. After 5 minutes, use a whisk to blend the chocolate with the cream.
• 11. Use the ganache while still warm. Enjoy.
• 12. GANACHE TIPS
• 13. The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined; this ganache will be easily pourable, and will be very soft when set. Ganache may be made thicker by adding a higher percentage of chocolate.
• 14. A typical ganache can be kept covered at room temperature for 2 days. It will survive in the refrigerator for up to a month. If placed in the freezer it will last for several months.
• 15. The best way to reheat ganache is to place it in a double boiler over low heat. It can also be reheated in the microwave; however, use small segments of 15 to 30 seconds, until you achieved the correct temperature.
• 16. VARIATIONS
• 17. White Chocolate: Substitute the dark chocolate with some nice white chocolate, and make a white ganache.
• 18. Corn Syrup: Add about 1 tablespoon of light corn syrup to the cream while it's heating up. This will give the ganache a nice sheen when it cools. This trick is great when you're using the ganache to cover a cake. When it cools it has a nice gloss to it.
• 19. Orange Liqueur: After the ganache has been combined with the cream, add 2 teaspoons of orange liqueur to give it a citrus note. If you're coating fruit in the ganache, or if you are using it as a dip, this adds another level of flavor that compliments the fruit. You might wish to experiment with other types of liqueur; for example, peppermint liqueur goes very good when the ganache is poured over some nice vanilla ice cream.
• 20. Lemon or Orange Zest: Add a bit of lemon or orange zest to your ganache for a bit of additional citrus flavor.
• 21. Vanilla Extract: After the ganache has been combined with the cream, add 2 teaspoons of vanilla extract. This pleasing flavor will fit into almost any venue that you choose to use your ganache.
• 22. Espresso Powder: Add the espresso powder to the cream, while it is heating in the saucepan, and stir to combine. Espresso powder amps up the rich, chocolate flavor of many desserts including cakes, brownies and cookies.
• 23. Dark Rum: If you're feeling adventurous, after the ganache has been combined with the cream, add 2 teaspoons of dark rum. I find that the rum helps to separate the taste of the ganache from chocolate desserts. For example, if I'm making a chocolate cake or tart, I'll add some rum to the ganache so that the chocolate of the ganache doesn't just "blend" in with the taste of the chocolate cake.
• 24. Chili Powder: After the ganache has been combined with the cream, add 1 teaspoon of chili powder. The introduction of chili powder to the ganache will intensify the flavor of the chocolate. I like to add chili powder when I'm using small amounts of ganache. For example, coating the tops of cupcakes, or adding a small bit to a shortbread cookie.
• 25. Whipped: Cool the mixture until it is room temperature. Once cool, beat the mixture with a whisk until it has thickened to a consistency of buttercream icing. Then spread it on a cake or other dessert. Whipping the ganache allows you to create texture and swirls just like you would with any typical cake icing.
• 26. Chef's Note: These are just a few of the variations that can be made to a typical ganache. I'll bet you can come up with a ton more.
• 27. Keep the faith, and keep cooking.
• 28. If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

GANACHE

Steps:

• Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.
• Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy).
• Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
• Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.
• To make a whipped filling or frosting: Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (This will yield about 2 cups.) Transfer to a disposable pastry bag with a large opening and use it as a filling for mini whoopie pies or spread it over cupcakes.