The multitude of uses for Ganache are magical. There’s Whipped Ganache, Straight Ganache and let it firm up and you have Truffles.
- 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
- 8 ounces heavy cream, scalded
This can be done in microwave. You only heat the cream just to scald point and pour over chopped chocolate. Allow to set a bit and then stir until combined.
Or another method is completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.
It look bad at first while stirring, that’s okay. It will eventually come together. Store this mixture in fridge to firm up or store on counter depending on the use intended.
For whipped ganache, the mixture needs to be cool but not firm or at complete room temperature. Take the ganache and place in a mixing bowl . With a electric mixer whip until the mixture begins to appear like chocolate mousse. Be careful not to over whip. If that should happen, reheat gently over double boiler and start process from beginning.This can be placed in piping bag with decorative tip or simply used as frosting for cupcakes or fillings for layer cakes, tarts etc. The uses are endless
Use more liquid form for dipping cupcakes into the ganache for a quick frosting.
Use solid form to create chocolate truffles.