How To Make Chocolate Ganache and 3 Ways to Use It (Bold Baking Basics

• Vegetarian
• Gluten free

• Baking & Spices

  • 2 cups Dark chocolate

• Dairy

  • 1 1/2 (12oz/360g heavy cream

Found on biggerbolderbaking.com

Ingredients

• 1 ½ (12oz/360g) heavy cream
• 2 cups (12oz/360g) dark chocolate

Directions

• Chocolate Ganache Proportions: These proportions are based on weight. For example, a 1:1 ratio means 4 ounces chocolate to 4 ounces cream.
• Weigh the chocolate: Weigh out the amount of chocolate called for in your recipe. If you arent following a recipe, start with a small amount and make more as needed.
• Heat the cream: Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — its not necessary to boil it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove.
• Chop the chocolate: While the cream is heating, chop the chocolate into fine pieces.
• Pour the cream over the chocolate. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
• Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first it might look spotty and broken but keep stirring until it comes together in a creamy mass.
• Ganache for filling and glaze, Cool the ganache as specified in your recipe, or as described here:
• If you plan on pouring the ganache over a cake, pie, or pastry, it will need to be loose enough to flow but thickened enough to stay on the pastry.
• To whip the ganache for frosting or for layer cake filling, cool the ganache until it is thick, but still soft, and then beat in a stand mixer or with a hand held mixer, until the ganache is fluffy and has lightened in color, about 1 or 2 minutes.
• To use the ganache make truffles, you may need to set the pan in the refrigerator so the ganache cools. Remove the pan every 5 minutes or so and stir so that the ganache cools evenly. As the chocolate begins to stiffen, stir it more frequently — it will go from soft to very hard quite suddenly. (If this happens, soften the ganache over gently simmering water, stirring until youve reached the right consistency again.)
• The easiest way to work with ratios is to measure both the cream and the chocolate by weight. If you dont want to weigh your cream, remember that 1 cup of liquid is 8 ounces.
• Ganache can be store for 4 week in the fridge.