Chocolate Ganache Recipe

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eHow Food Blog

Make chocolate ganache for cake filling, candy filling and dipping with pastry pro Heather Bertinetti’s three recipes.

Chocolate Ganache (for Cake Filling)

Makes about 2 cups (enough to fill a three-layer cake)

This ganache has a firmer body and is best used for a cookie or cake filling.  While this recipe calls for dark chocolate, it can be made with whatever flavor of chocolate you prefer. It should be used as soon as it is made because the longer it sits the more it will set and firm up.

1 cup heavy cream
16-ounces dark chocolate, chopped
2 tablespoons liqueur, such as hazelnut or orange (optional)

In a small pot over moderately high heat, bring the cream up to a boil.

While the cream is heating up, place the chocolate into a medium mixing bowl.  Pour the hot cream into the center of the bowl and let it to rest for about 30 seconds.  Starting in the middle of the bowl, use a wooden spoon or rubber spatula to slowly stir the chocolate and cream together.  Once you see the mixture combine into a glossy chocolate “pool” in the middle of the bowl, begin to stir wider and incorporate all of the cream and chocolate together.

If desired, stir in a flavored liqueur.  NOTE:  the ganache at this point should look smooth and glossy.  If it appears to have separated, stir in about 1 tablespoon of cold heavy cream; this will bring the mixture back together.  Use immediately.

Chocolate Ganache (for Candy Filling)

Makes about 3 cups

This “medium” ganache is used to make candies that have a set, creamy center.  While this recipe calls for dark chocolate, it can be made with whatever flavor of chocolate you prefer.  Once made, it should be formed into truffles or piped into candy molds so that it can set up in the final shape of your candy.

2 cups heavy cream
16 ounces dark chocolate, chopped
3 tablespoons liqueur, such as hazelnut or orange

In a small pot over moderately high heat, bring the cream up to a boil.

While the cream is heating up, place the chocolate into a medium mixing bowl.  Pour the hot cream into the center of the bowl and let it to rest for about 30 seconds.  Starting in the middle of the bowl, use a wooden spoon or rubber spatula to slowly stir the chocolate and cream together.  Once you see the mixture combine into a glossy chocolate “pool” in the middle of the bowl, begin to stir wider and incorporate all of the cream and chocolate together.

If desired, stir in a flavored liqueur.  NOTE:  the ganache at this point should look smooth and glossy.  If it appears to have separated, stir in about 1 tablespoon of cold heavy cream; this will bring the mixture back together.  Use immediately.

Chocolate Ganache (for Dipping)

Makes about 2 cups

This is the thinnest type of ganache and is best used as a chocolate sauce this is poured over a dessert or used as a dipping sauce.  While this recipe calls for dark chocolate, it can be made with whatever flavor of chocolate you prefer.  Once made, it can be stored, refrigerated, in an airtight container, for up to 3 days.  To serve, gently reheat it in a microwave, cooking for 15 second increments and stirring well each time, until it has thinned out enough to be dipped in or poured.

2 cups heavy cream
8 ounces dark chocolate, chopped
2 tablespoons liqueur, such as hazelnut or orange

In a small pot over moderately high heat, bring the cream up to a boil.

While the cream is heating up, place the chocolate into a medium mixing bowl.  Pour the hot cream into the center of the bowl and let it to rest for about 30 seconds.  Starting in the middle of the bowl, use a wooden spoon or rubber spatula to slowly stir the chocolate and cream together.  Once you see the mixture combine into a glossy chocolate “pool” in the middle of the bowl, begin to stir wider and incorporate all of the cream and chocolate together.

If desired, stir in a flavored liqueur.  Use immediately or store, refrigerated in an airtight container, for up to 3 days.

Here, Heather shows you how to make silky chocolate ganache:

http://www.ehow.com/video_10043895_chocolate-ganache.html

In association with Rachael Ray at www.rachaelray.com

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