The multiple ways it can be used makes it a must have. From filling tarts, topping cupcakes, simple tortes, fresh berries, served between cookies or just having a spoonful all by itself, to melted and drizzled over ice cream.
Ganache has many levels of difficulties based on the applications in the pastry kitchen. Some recipes contain glucose, butter and even eggs; and there is also the basic recipe of heavy cream and chocolate.
In this case the important points to consider are the type of chocolate used and the temperature of the heavy cream.
Note that the recipe calls for heavy cream, which unfortunately can’t be substituted for any other dairy product.
The heavy cream is warmed up to the scalding point, just before it begins to boil, which is the ideal temperature for melting the chocolate without breaking up the cocoa butter intricate network of fats. When that happen the ganache also “break” meaning there will be fats that are no longer homogenized and will separate making it look “curdle”.
For the chocolate, make sure to use something higher then 55%, preferably between 58%-65%, this type of chocolate is rich and bittersweet.
Shop the chocolate and place it in a bowl large enough to stir in the hot cream. Add the vanilla and salt once the mixture is creamy, dark and delicious.
- 8oz chocolate (58%-65%)
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 pinch of sea or kosher salt
Warm the heavy cream to the scalding point, add it to the chopped chocolate and let sit for a minute. Whisk until fully combine, it should look like chocolate sauce. Add vanilla and salt. Let cool completely before cover. Keep refrigerated for up to 1 week. Doubtful it will last that long!