Silky Chocolate Ganache Tips (Print Version)
# Ingredients:
→ 1:1 ratio ganache
01 -
8 ounces (227 grams) chocolate
02 -
1 cup (240 grams) heavy cream
→ 2:1 ratio ganache
03 -
8 ounces (227 grams) chocolate
04 -
1/2 cup (120 grams) heavy cream
→ 1:2 ratio ganache
05 -
4 ounces (114 grams) chocolate
06 -
1 cup (240 grams) heavy cream
# Instructions:
01 -
Coarsely chop the chocolate with a serrated knife then transfer to a heatproof bowl.
02 -
Pour the cream into a small saucepan set over medium-high heat and bring just to a boil. Immediately remove from heat and pour over the chopped chocolate. Let stand for 5 to 10 minutes to allow the hot cream to melt the chocolate and to allow the overall temperature to reduce (emulsions form better at 90 to 110°F).
03 -
Whisk the mixture in one direction until smooth and creamy. This may take a little while - just keep whisking until smooth, cohesive, and shiny.
04 -
If using as a glaze, allow to cool for 15 minutes before pouring. If using for truffles, cover and chill for 1 hour, or until solid yet malleable, before scooping into balls. If using as a frosting, allow to chill for 4 hours, or until almost solidified, before using.
05 -
To make whipped ganache, let a 1:2 ratio ganache chill in the fridge until thickened, about 1 hour. Whip with an electric mixer fitted with the whisk attachment, slowly increasing the speed to medium-high. Whip until light in color and fluffy in texture. Be careful not to overwhip as this can create a grainy texture. If this happens, reheat the ganache in a double boiler, then strain and start again.
# Notes:
01 -
You can use chocolate chips, but since they have ingredients added to help maintain their chip shape, they may not melt down as smoothly. Using a bar of baking chocolate and chopping it is recommended for best results.