Jun 032013

Have a bowl, a whisk, some chocolate, some heavy cream, and a few minutes to spare?

Good. Let’s make ganache.

Whisking a Dark Chocolate Ganache

Whisking a Dark Chocolate 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.

One use for dark chocolate ganache-- frozen dipped bananas

One use for dark chocolate ganache– frozen dipped bananas

Dark Chocolate Ganache

Yield: About 2 cups


  • 6 fluid ounces heavy cream
  • 12 ounces good-quality dark chocolate, chopped into small (no bigger than 1/2 inch) pieces


  1. Place your chopped chocolate in a bowl with room for whisking.
  2. Pour the heavy cream into a small pot and bring to a simmer.
  3. Once bubbling, pour over the chocolate pieces, and let sit for one minute.
  4. After a minute has passed, whisk vigorously. A smooth ganache will come together before your eyes.
  5. If chocolate chunks remain despite your best whisking efforts, set your bowl of ganache aside for a moment.
  6. Add some water to the pot you've just emptied of cream and bring the water to a boil.
  7. Set your bowl of ganache above it, completely sealing the pot with the bowl, to create a double boiler, (see picture below.)
  8. 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.


Whisking a ganache over a double boiler

Whisking a ganache over a double boiler


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