How to Make Chocolate Ganache

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There are few treats sweeter than a delicious homemade chocolate ganache. Find out how to expertly make chocolate ganache with help from a published cook book author in this free video clip.

Part of the Video Series: Sweet Delights
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Video Transcript

Hi, I'm Dede Wilson, and I'm going to show you how to make chocolate ganache. This is a workhorse in the kitchen. It's simply a combination of chocolate and cream and you can use it for so many different things. In fact I think I've put the recipe in every single one of my books. In my newest book Cake Balls, you can also find information about ganache at DedeWilson.com. Now to make ganache, and it's most simple, as I said, it's chocolate and cream. What I have here is one and half cups of heavy cream that I've just brought to a simmer, and this is 12 ounces of semi sweet chocolate. For this recipe I would recommend chocolate between 55 and 60 percent or if it's labeled semi sweet, go with that and you want to chop it up and now what I'm going to do, this is so simple, is we've brought the cream to a scald, now I'm going to add the chocolate with the cream off of the hear and we're going to cover it, and we're going to leave that off the heat for about five minutes, and the residual heat of the cream is going to melt the chocolate. And because it's off the heat, there's no way that the chocolate can get scorched. So after about five minutes, the chocolate should be melted. Let's go in there with a whisk and we'll check it out and you just have to whisk it together and the heavy cream and chocolate will come together in to this beautiful smooth chocolate sauce. And in fact a ganache, it's called a ganache but it is incredibly versatile as I mentioned before. In it's liquid state you could use it as a chocolate sauce to pour over ice cream or a pound cake and then I'm going to show you what happens when it has chilled to room temp or what happens when you put it in the fridge over night. But look at that. Delicious. So whatever chocolate you use just make sure it's a chocolate that you absolutely love the flavor of because with just chocolate and heavy cream as the only ingredients, the flavor of the chocolate is really going to come through. So you just saw what it looked like when it's liquid. Now this one has been sitting out over night at room temperature and look, it's the perfect texture to frost a cake with. So that's the easiest and most delicious chocolate frosting that you can imagine. Simply chocolate and cream, perfect texture to frost a cake with. Now this one has been refrigerated over night. And this instance it firms up. This is what you would use to form the center of truffles. You can use a little school, make these nice little balls and then those can be dipped in some extra melted chocolate and you would have easy truffles. So you can see why knowing how to make ganache is just a basic in your kitchen. So room temperature, use as a frosting. Chilled overnight, can scoop it into truffles. Let me show you how I like to use the liquid as hot fudge sauce for ice cream. Good quality vanilla ice cream or maybe a little coffee ice cream. Check this out. So that is it. I can't resist. Something about the ice cold ice cream the warm sauce and because I used a good quality chocolate, could not be better. That's it. How to make chocolate ganache. You can find this recipe in my book Cake Balls and can find more information at Bakepedia.com, the baker's resource. Happy baking.

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