← Back to Search Results
Ganache

Comments: 0
 

Recipe

Make heads turn and knees buckle with this incredibly simple finishing touch of chocolate blended with heavy cream.

Not all bittersweet chocolates have the same intensity. Some are bolder than others—it all depends on the percentage of chocolate mass. I prefer bittersweet chocolate with a 60% chocolate mass. Anything over 55% chocolate mass is considered bittersweet, and from what I’ve seen, even people who don’t like chocolate enjoy bittersweet. It’s unmistakably chocolate, but not over the edge. I’d say anything that’s in the 66–72% range is for chocolate lovers only. Going higher than 72% is not recommended for ganache.

Needless to say, the manufacturing process matters, too. Look for brands that use only the best-quality ingredients.

Yield: 4 to 5 cups (enough for two 9-inch-round, three-layer cakes or 24 cupcakes)

Ingredients

  • 60% bittersweet chocolate pistoles, 1½ cups
  • Heavy cream, 1 cup

Equipment: 

  • 2-quart, heavy-bottomed saucepan
  • Mixing bowl
  • Whisk

Directions

1. In a 2-quart, heavy-bottomed saucepan, bring the cream to a light simmer over medium heat.

2. Meanwhile, measure the chocolate and place it in a medium-sized, heat-resistant mixing bowl.

3. Once the cream reaches a light simmer, pour it over the chocolate. Wait about 10 seconds for the cream to work its way into all of the crevices between the pieces of chocolate, then whisk to combine.

4. Let the ganache cool for 5 to 10 minutes before using.


© 2008 Warren Brown

Note from Cookstr's Editors

Nutritional information is based on 24 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

85kcal (4%)
10mg (1%)
0mg (0%)
41mcg RAE (1%)
46mg
13mg
1g
6g
1g
7g
14mg (5%)
5mg (0%)
4g (21%)
7g (10%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
baked-explorations Baked Explorations
by Matt Lewis
mom-a-licious Mom-a-Licious
by Domenica Catelli
desserts-4-today Desserts 4 Today
by Abby Dodge
living-raw-food Living Raw Food
by Sarma Melngailis
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
food-to-live-by Food to Live By
by Myra Goodman
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?