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BITTERSWEET CHOCOLATE GANACHE

Created by rsRick, Average user rating vote image

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Description

Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream. The origins of ganache are debatable but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.

Ingredients

At a glance

Cuisine

Main Ingredient

Cooking Method

Difficulty

Course/Dish

Butter Creams / Frostings / Glaze’s

Makes

5 Cups

3 cups heavy (whipping) cream, preferably not ultra-pasteurized
2 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter, cut into large dice
1 pound extra-bittersweet chocolate, roughly chopped

Methods/steps

In a medium saucepan, combine the cream and sugar and heat over medium heat just until hot.
In a medium bowl, combine the butter and chocolate.
Add the cream mixture and whisk until smooth.
Pour the ganache into a shallow plastic or nonreactive metal container, and allow the ganache to cool to room temperature.
Use or store, refrigerated.

Additional Tips

Lasts 2 weeks, refrigerated

Reviews

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Comment by paycoguy , Wednesday, 15 March 2006 vote image

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