Chocolate Ganache

in Diana's Recipe Book

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Servings: Makes 2 cups

Comments: What is Ganache? Ganache is a French word (literal translated as "fool") for a mixture of chocolate and heavy cream. Ganache is used as an icing or filling for pastries, filled chocolates, chocolate truffles, and other desserts. Its origins date to around 1850, possibly invented in Switzerland or in France. Ganache is normally made by boiling heavy cream, then pouring it over chopped bittersweet chocolate (although semisweet chocolate may also be used). The mixture is stirred or blended until smooth. Ganache can be enhanced with liqueurs or extracts. Depending on the intended usage of the ganache, the proportions of chocolate to cream can vary. Typically, a ganache is equal parts chocolate and cream; this is used for filling cakes. For a chocolate truffle base, a ratio of 2:1 (chocolate to cream) is used. For making a glaze, the ratio is 3:1.

Ingredients: 9 ounces bittersweet chocolate, coarsely chopped 1 cup heavy cream

Instructions: 1. Place the chopped chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. 2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling (such as truffles), allow it to cool until thick, then whip with a whisk until light and fluffy. Makes 2 cups ganache.

Date: May 15, 2007

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