Ganache
Chocolate and cream emulsion — glaze, filling or truffle
An emulsion of chocolate and cream, and the ratio decides what it becomes. Equal weights for a filling that sets sliceable; two parts cream to one chocolate for a pouring glaze; two parts chocolate to one cream for truffles.
Stir from the middle outwards in small circles. Whisking air into it is what makes a dull, bubbly ganache.
Ingredients
- 8 ounces dark chocolate (60 to 70 percent), finely chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter, cold (optional, for gloss)
- A pinch of salt
Instructions
- Put the chopped chocolate in a bowl. Chop it finely and evenly — large pieces melt unevenly and leave lumps.
- Bring the cream just to a simmer and pour it over the chocolate. Leave it, without stirring, for 2 minutes.
- Begin stirring with a spatula in small circles at the centre. A dark, glossy core will form; keep widening the circles outwards until it is uniform.
- Stir in the butter and salt if using.
- Use warm as a glaze, at room temperature as a filling, or chilled and rolled for truffles.
Notes
- If it splits and looks oily, whisk in a tablespoon of warm milk. If that fails, blitz with a stick blender.
- Milk chocolate needs less cream, white chocolate less again — both have more cocoa butter and less solids.
- Infuse the cream first with coffee, tea, cardamom or orange peel, and strain before pouring.