Dessert Party: How To Make Ganache

Here’s the deal.  Next week I’m  throwing  a very sweet dessert party — a virtual one, that is. It’s happening right here on Cooking On The Weekends, and it’s just for you!

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!

Recipe
Makes about 2 cups
Total Prep And Cooking Time: about 15 minutes

8 ounces finely chopped bittersweet chocolate
1 cup heavy cream
1/2 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.

Notes:

If you want a nice sheen in your ganache — if you’re glazing a cake, for example — add a tablespoon of light corn syrup to the cream while you’re heating it.

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.)

Print recipe.

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