Have a bowl, a whisk, some chocolate, some heavy cream, and a few minutes to spare?
Good. Let’s make ganache.
Your ratio of chocolate to cream determines the consistency of your ganache. But the ratio for a good, all-purpose ganache– pourable when warm, firm enough for truffles when chilled– is simple: 1 part cream to 2 parts chocolate.
This recipe makes about 2 cups of rich, dark chocolate ganache– enough to pour over a cake for an elegant frosting, chill and then roll tablespoonfuls into balls dusted with cocoa for dozens of truffles or, say, dip a bunch of frozen bananas for a cold and decadent treat.
- 6 fluid ounces heavy cream
- 12 ounces good-quality dark chocolate, chopped into small (no bigger than 1/2 inch) pieces
- Place your chopped chocolate in a bowl with room for whisking.
- Pour the heavy cream into a small pot and bring to a simmer.
- Once bubbling, pour over the chocolate pieces, and let sit for one minute.
- After a minute has passed, whisk vigorously. A smooth ganache will come together before your eyes.
- If chocolate chunks remain despite your best whisking efforts, set your bowl of ganache aside for a moment.
- Add some water to the pot you've just emptied of cream and bring the water to a boil.
- Set your bowl of ganache above it, completely sealing the pot with the bowl, to create a double boiler, (see picture below.)
- Give it a minute for the steam from the boiling water underneath it to heat the bowl, and then whisk again, until your ganache is smooth.