Whenever I have a party of any kind, I do as many of the preparations ahead of time as possible. So this week, we’re making a few of the key ingredients we’ll need for our dessert party. Let’s start with Ganache , since after all, everyone should know how to make this incredibly rich, chocolate creation. We’ll need it for our Salted Caramel Chocolates. Getting excited!? I am!
What is Ganache? Ganache is a mixture of one part chocolate and one part heavy cream. Ganache can be used as a dessert sauce, a glaze or filling for pastries and cakes, for making traditional chocolate truffles, and the list goes on. Flavors can be added to ganache, typically liqueurs, and usually dark or semi-sweet chocolate is used. The quality of chocolate you use is, of course, very important. I’m loving Scharffen Berger right now, but use your favorite — as long as it’s good quality!
Ok, let’s focus! We have a party to get ready for!
It’s a beautiful process.
- 8 ounces finely chopped bittersweet chocolate
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- Finely chop the chocolate and add it to a stainless steel mixing bowl.
- In a small saucepan, scald the cream with the vanilla. Tiny bubbles will appear on the edges of the pan and it should be very hot, but not boiling.
- Pour the cream over the chocolate. Do not stir it yet - wait about 4 minutes and then, use a wooden spoon and gently stir to combine. It will take a few minutes of mixing before you'll see it come together.
You can make the ganache up to a week ahead of time. It should be
stored in the refrigerator, and then gently warmed it in a small saucepan -- just to melt it. (Unless you're making truffles, in which case, you'll want it to be solid.)