Friday, July 2, 2010

Chocolate Ganache

I'm an absolute chocoholic.  I actually really do each chocolate every single day.  The darker the better, but any chocolate will do on most days.

One of my best chocolate loves is ganache.  It's easy to make, decadent to indulge in, and pretty versatile, too. And, you can use it for a lot more than truffles.

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I've used ganache to "frost' a cake. I love doing this because when it hardens it's so shiny and smooth. All you do is drizzle it over the cake after it's cooled for a bit. It will take a few layers (and I'm not a professional so it never looks that great even though it tastes divine) to cover an entire cake.

I've also whipped it up and used it as icing. That way, it's like a chocolate mousse - really light and airy on top of a cupcake or cake. This is great because then the cake can be absolutely rich without the icing being too heavy, too. Once the ganache has cooled at room temperature for a couple of hours, or sped up in the fridge for about 30 minutes start whipping, just as you would for whipped cream from scratch. It will take some time so be prepared to stand with your electric mixer (I prefer a hand held mixer to my kitchenaide for this.).

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So, how do you make a chocolate ganache? It's so simply.

You need equal parts heavy cream (whipping cream) and chocolate (16 oz cream and 16 oz chocolate). For ganache, like a chocolate mousse, you don't want to use a semi-sweet and definitely not a milk chocolate. The consistency of the chocolate just isn't right. You need a bittersweet or even a dark chocolate to make it all work out well.

Go ahead and whip some up today.

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