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Chocolate ganache is used as both a topping and a filling in many desserts. Ganache has only two ingredients- chocolate and cream. Learning how to make ganache is primarily about technique. Read on to learn how to make ganache.
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Adding Chocolate Ganache To Brownies
The expert on this video demonstrates how to enrich brownies by adding chocolate ganache as a topping. She bakes a 8 by 8 pan of brownies from a mix, and then tops them with a thick layer of ganache, by pouring it over the brownies directly from the saucepan it was prepared in.
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Introduction
Have you ever wished you could get that slick glossy finish that you see on bakery chocolate cakes when you make one at home? The icing used to create that effect is ganache, a smooth mixture of cream and chocolate. Ganache is simple to make, as long as you follow a few basic principles: melt the chocolate slowly, stirring constantly, and don't let any water touch the ganache. -
Step 1: Ingredients for Chocolate Ganache
Since ganache has only two ingredients, quality counts. You want to use the best quality chocolate you can find, and make sure the cream you use is fresh.
- 9 ounces of bittersweet or dark chocolate, chopped finely
- 1 cup of heavy cream
Step 2: How to Make Chocolate Ganache
- Place the finely chopped chocolate into a medium bowl.
- Pour the cream into a small saucepan and heat it until it begins to boil.
- Pour the heated cream over the chocolate and whisk until the chocolate melts and the ganache is smooth.
- Allow the ganache to sit for about 5-10 minutes before using.
Step 3: Ganache Variations
- Add a teaspoon of vanilla after whisking
- Add a tablespoon of coffee liqeuer after whisking
- Use milk chocolate instead of dark chocolate
- Substitute white chocolate for the dark chocolate.
Ganache Tips and Tricks
- Ganache can be frozen for up to 9 months. Thaw it by heating a water bath or double boiler.
- Keep the temperature of the chocolate under 120 degrees F for best flavor.
- Be careful not to let any water touch the ganache. Even a drop can make the chocolate seize.
- Don't cover the chocolate while melting, as the steam could cause the chocolate to seize.
- Refrigerate the ganache if you need to thicken it.
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