Chocolate Ganache
Chocolate ganache is a simple blend of chocolate and cream that you can turn into almost anything—filling, frosting, glaze, even chocolate fondue. Start with this base recipe, then try the variations below.
Foto: Once Upon a Chef
Bahan-bahan
- ¾ cup heavy cream ((you may need more or less depending on how you plan to use the ganache; see variations below))
- 8 oz semi-sweet chocolate, (chopped)
- 2 teaspoons liquor, (1 teaspoon vanilla extract, or 2 teaspoons instant espresso powder)
Langkah-langkah
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In a medium pot, heat the cream over medium-high heat, until it just begins to simmer. Turn off the heat immediately. Add in the optional liquor, vanilla or espresso powder. In a heatproof bowl, pour the hot cream over the chopped chocolate, making sure the chocolate is completely covered by the cream. Allow it to sit for 5 minutes.
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Use a rubber spatula or a whisk to mix together the chocolate and cream until it is evenly combined and completely smooth. If for any reason your ganache still has unmelted chocolate chunks, pop the bowl in the microwave and heat for 20 seconds, then stir again until melted. (Alternatively, in a small pot, bring 1 inch of water to a simmer. Place the bowl over the pot, making sure the bottom of the bowl doesn't touch the water, and stir for another minute or so until the remaining chocolate is melted.)
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