To make Ganache, hot cream (cream with a 35-40% butterfat content) is poured over chopped semi sweet or bittersweet chocolate, and the mixture is stirred until smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make Ganache and different flavorings can be added such as liqueurs and extracts.
Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.
Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired. Butter is traditionally added to give the Ganache a shiny appearance and smooth texture.
Depending on the kind of chocolate used, for what purpose the Ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency.
Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles.
One to one is commonly used as a glaze.
Cooled Ganache can be whipped to increase volume and spread to cover a cake.
However, if left to cool too much it can become too thick and unspreadable.
Another common use of Ganache is to be poured into a mold or terrine while warm and allowed to set or cool. Once it has cooled it can be removed from the mold and sliced similarly to pâté.
2 - 3 minutes
Enough to cover a half a pound cake
170 gms (semi-sweet)
Cut the chocolate into chunks, this makes it easier to melt it in the cream.
Keep the cream and the melted butter ready.
To prepare the bain marie, find another small pot in which the glass bowl would fit.
Heat water in the small pot to a boil and then allow it to simmer.
Place the bowl on the boiling water pot.
Add the chocolate to this, pour the cream on it and add the butter as well.
As the chocolate melts completely, it gets darker.
Once all the chololate has melted, take it off the flame and allow it to cool.
Once it cools down to a toothpaste like consistency, spread it on the cake.
To reuse the refrigerated Ganache, put it back in the bain marie to melt it and change its consistency to spreadable frosting.