Ganache Series: Basic Ganache Recipe

I have a love affair with ganache.  I find without a doubt the knowledge of a simple chocolate and cream mixture makes me a more decadent cook everyday.  It opens my options to ice a cake without a crumb in sight,  to make deeply rich and smooth love affairs with chocolate desserts, tarts, truffles that melt in your mouth! Chocolate Covered Strawberries, oh, and Molton Chocolate Cake! Cant forget that!
Its TWO, count them, two ingredients.  Nothing more.  Its warmed, its cooled.  That is all.  How can you go wrong?

A few words on ganache.

1. Dark and white chocolate are a bit more temperamental. Use semi sweet or ask if you want to try them! Ild love to tell you what I know!

2. Do not cool to quickly.  Let cool at room temperature for at least an hour before putting refrigerator.  Otherwise it looses its gloss.  Especially, if you are pouring into a tart or over a cake.

3. The addition of a small bit of espresso or coffee/espresso powder adds so much depth without actually influencing the taste!

4. Heavy whipping cream vs. whipping cream makes a difference. Use the heavy.

5. Use bar chocolate of excellence quality.  The others have fillers.  Do not use chips.

Basic Chocolate Ganache

7 minutes

16 oz. semi sweet chocolate bar- Use good quality. Organic is preferred. Chopped into small pieces
1 cup HEAVY cream


Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted.
Pour over a cake, Make a Raspberry Truffle Tart, a Salted Caramel Chocolate Tart, Dip Fresh Local Strawberries, Make Truffles,  put a truffle inside Cake batter for a individual Molton Chocolate Cakes! Endless Ideas!