Ganache is basically chocolate butter. I know, that doesn't sound at all appetizing, which is fine. It just means there will be more for me. Ganache is often used to ice cakes, though it can also be cut into squares or rolled into balls and then dusted with cocoa or sugar to make chocolate truffles. (Yes, that's what a truffle is, ganache.)
Ingredients:
3/4 cup (180 ml) heavy whipping cream
8 ounces (227 grams) chocolate (pick a chocolate that you like the flavor of, but it should lean toward semisweet or bittersweet)
optional:
2 tablespoons butter
1 tablespoon cognac or brandy
Directions:
First break the chocolate into small pieces in the bottom of a bowl. Then bring the whipping cream (and butter if you choose to use it. apparently it makes the ganache shiny, though i make my ganache to eat, not to look pretty) to a boil.
Pour the whipping cream over the chocolate and (here comes the hard part) let it sit for about 5 minutes. (I'm always so tempted to start stirring, but when you stir too soon, you end up with a lumpier mixture.)
You can then use the ganache to ice a room temperature (or colder) cake or torte. (This recipe should cover one 9 inch cake.) Once the cake is iced, put it in the fridge for the ganache to harden.
Or, you can do what I do, pour the ganach into little bowls, set them in the fridge and pull them out to each straight later. :-)
If you'd like to make truffles, roll the cold ganache into balls (or cut it into squares) and dust cocoa (or some such) over them. Viola! That's all there is to it.
There shall be Ganache in the Teeth!
ReplyDeleteAloha mai Nai`a!
They wouldn't last five mins here. Not me I dont like chocolate that much but my hubby and future daughter in law are both chocoholics LOL.
ReplyDeleteDid you make that cake meg? looks good.
Oh yeah, go for the cognac shot. Ganache is a decadant treat.
ReplyDeletemy sister made it for me for my birthday. then she took the leftover ganache and put it into some molds, and i ended up eating straight ganache and loved it. it reminded me of a flourless cake that i used to buy in san francisco. i've always wondered how they made it. now i think i know. :-)
ReplyDeletei still have to find the perfect chocolate to use. the first time around i used a sweet dark chocolate Ghirardelli bar and thought it came out too bitter. the second time around i used 65% cocoa chocolove, which i think is about perfect. but i may even try a lower percentage of cocoa in the next batch and see how it comes out.
maybe i'll try the cognac in my "holiday" version.
I like rolling chocolate balls in chopped nuts... yum!
ReplyDeleteMeg, I have been looking around for Ganache recipe as I want to make a special chocolate cake for my husband birthday. Thanks for sharing this one...may I copy?
ReplyDeletesure!
ReplyDeleteif you do anything special with it (like make little curly ques or ribbons or something like that) make sure you post a pic for us.
that's what's so fun about ganache. not only does it taste great but you can make fun things with it too. :-)
I made a chocolate cake today using ganache :))
ReplyDelete