← 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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mexican-everyday Mexican Everyday
by Rick Bayless
flavor Flavor
by Rocco DiSpirito
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
nigella-express Nigella Express
by Nigella Lawson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
baked-explorations Baked Explorations
by Matt Lewis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
new-american-table New American Table
by Marcus Samuelsson
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?