Ganache is a smooth, rich chocolate emulsion made with melted chocolate and heavy whipping cream. Either the chocolate is melted and the cream added or the cream is simmered and added to chopped chocolate. Some may add a little salt to bring out the flavor.
Super simple to make, ganache adds a flair of French haute cuisine to any dessert. The story behind this chocolaty mixture is much less elegant. It is believed that ganache was created on accident when a chef's apprentice accidentally poured hot cream into a bowl of chocolate, according to Coeur de Xocolat. The chef called him a "ganache," which means "fool" in French. When he examined the mess he found that the chocolate had melted into the cream, creating a smooth emulsion that thickened as it cooled.
Total time: 20 min.
- 1 cup heavy cream
- 8 ounces bittersweet chocolate
- Prepare the ingredients
- Mix the two ingredients
Bring the heavy cream to a simmer over low heat. Don't allow the cream to boil, as that will cause it to separate. Chop the chocolate into pieces.
Pour the hot cream over the chocolate pieces. Don't stir it yet. Just allow the heat from the cream to melt the chocolate, about 5 minutes. Then, stir the two ingredients until well combined and the mixture has a high sheen. Pour over cake while still liquid, or allow it to cool enough to spoon into cookies or roll into truffles.