Makes 212 grams/A full ¾ cup
This consistency of ganache is ideal for plating and for drizzling, for example on cream puffs and éclairs. It is best made shortly before using but can be reheated in 3 second bursts in the microwave, or in a double boiler.
| dark chocolate, 60% to 62% cacao | 113 grams | 4 ounces |
| heavy cream, hot | 113 grams | ½ cup minus ¾ teaspoon (115 ml) |
1. Finely chop the chocolate.
2. In a small microwavable bowl, stirring with a silicone spatula every 15 seconds, heat the chocolate until almost completely melted. (Alternatively, melt the chocolate in the top of a double boiler over hot, not simmering water—do not let the bottom of the container touch the water—stirring often with a silicone spatula.) Remove the chocolate from the heat source and stir until fully melted.
3. Pour the hot cream on top of the chocolate and stir gently until completely smooth. The mixture should drop thickly when dropped from the spatula. If it is too thin, let it cool for a few minutes before drizzling or piping.
4. Pour the glaze into a disposable pastry bag or a quart-size reclosable freezer bag. Cut a very small semicircle from the tip or one corner and drizzle the glaze.