How to Make Ganache
Ever eat a decadent dessert that has a creamy chocolate ingredient so dark you wondered if it was legal? Ganache, a super dark creamy concoction of chocolate, is an extremely versatile ingredient in many desserts. Not only is it easy and quick to prepare, but you can easily keep the secret as to how simple it was to make while the chocolate itself will seem like it took you hours over a hot stove! Does this Spark an idea?
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Instructions
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Chop a bar of semi-sweet chocolate into small to medium size pieces.
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In a pot, scald heavy cream only until bubbles appear around the edges and it appears as if it's about to boil. Remove from heat.
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Stir in chocolate pieces until chocolate is completely melted, no lumps appear, and mixture is smooth and dark. You now have Ganache.
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Transfer the Ganache to a bowl and chill in the fridge until it thickens enough to be used in your desired recipe.
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Tips & Warnings
You can substitute semi-sweet chocolate chips or semi-sweet chocolate chunks in place of chopping up a bar of semisweet chocolate. It will save a great deal of time.
Ganache can be used as an icing or middle layer on cakes, as a truffle center when making homemade chocolates, etc.
The more chocolate, or less cream you use, the thicker the Ganache will be. At its thickest, the Ganache, after chilled, can be rolled into balls and then rolled in powdered sugar-you will then have homemade truffles.
If you encounter some lumps of chocolate in the Ganache, you can reheat it on the stove while constantly mixing it as to melt the chocolate lumps. If you used a plastic bowl to hold the ganache, remove it to a pot or a metal bowl capable of getting very hot.
Do not allow the heavy cream to boil. Remove the cream from heat immediately as soon as it shows signs of the beginning stages of a boil. Allowing it to boil may damage the cream and your Ganache will not come out with the same texture as it is intended to have,
Make sure there are no lumps of chocolate when incorporating the chocolate to melt into the cream. Ganache should have a smooth, mousse-like, texture when complete.
