Makes: About 1½ cups
Time: 15 minutes
This luscious mixture of chocolate and cream is a breeze to make. At different consistencies, it can become a glaze, a dense filling for truffles, a frosting, or a mousselike whipped cream. You can make this with white, milk, or dark chocolate.
Put the cream in a small saucepan and heat it until it’s steaming. Put the chocolate in a heatproof bowl, pour on the hot cream, and whisk until the chocolate is melted and incorporated into the cream. Use right away as a sauce or coating; as it cools down, it will start to set and get stiffer and harder to spread. See the variations to whip it into a smooth, rich frosting or turn it into a creamy glaze.
Vegan Chocolate Ganache Substitute coconut milk for the cream and use vegan chocolate (see page 687). You can also make ganache with nut, grain, or soy milks. (Rice milk will be too thin). All will impart their subtle flavors, but since coconut milk has the most fat, it yields the richest and smoothest ganache. You can use this substitution for all the variations. V
Whipped Ganache Frosting Simply whipping the ganache will transform its texture; its light, fluffy consistency is perfect for frosting cakes, cupcakes, or brownies or piping or filling a variety of confections: Use an electric mixer to beat the cooled ganache on low, gradually increasing the speed to medium-high until the mixture turns light and fluffy. If you like it sweeter, gradually add confectioners’ sugar to taste, ¼ cup at a time (up to 1½ cups), as you beat.
Chocolate Ganache Glaze As a midpoint between ganache and chocolate sauce, this is an especially lavish sauce for dipping fresh fruit or cookies; you can also use it to glaze cakes or top ice cream: Thin the still-warm ganache with additional cream, about 2 tablespoons at a time, until it’s easily pourable and doesn’t harden too much when cooled to room temperature. To test the consistency, spread a small spoonful on a plate; it should thicken but remain very soft.
Flavored Ganache You can use the guidelines for “12 Ways to Infuse Simple Syrup” on page 684 to change up the taste of your ganache. Add the flavorings to the cold cream, and by the time it’s warm enough to pour over the chocolate, it will carry the flavor beautifully. You’ll need to strain out the solids before pouring the cream over the chocolate.
Quick Ganache Truffles One of the richest yet easiest treats you can make; see “12 Ways to Infuse Simple Syrup” (page 684) for more flavor ideas: Chill the ganache in the fridge until it’s solid all the way through, 1 to 2 hours depending on quantity. Scoop out a tablespoonful and quickly roll it into a 1-inch ball (wearing latex gloves helps to prevent melting); repeat, lining up the truffles on a plate or baking sheet as you work. If the truffles become too soft to handle, stick them in the fridge or freezer for a few minutes. Roll them in cocoa powder, confectioners’ sugar, or cinnamon sugar. Serve immediately or refrigerate, wrapped in plastic, for a day or so.