chocolate ganache.

dark chocolate

ganache (guh-nosh) is pretty much chocolate’s best kept secret. not only is it suspiciously easy to make, but it holds up through all kinds of beating, whipping, and freezing and STILL remains absolutely delicious.  

and try this math out: ganache = chocolate + cream. in most circumstances i find simplicity boring, but ganache is complex and divine and sophisticated and elegant. it’s the grace kelly of icings. 

you make it like this: get 9 oz of bittersweet or semisweet chocolate. (it comes in big bars that are broken into 1 oz squares. handy!) use a big knife and chop up the chocolate into bits.

put a cup of heavy cream in a bowl. put that bowl in a saucepan full of water. heat that water. DON’T let the cream boil, but get it nice and hot. take it off the heat, add in the chocolate and let it melt a little, then whisk it all together. it doesn’t really matter how you do this… as long as you get hot cream mixed up with melty chocolate. you can either use the glossy stuff that happens first, or you can put it in the fridge for a while, and then whip it up with a beater until it’s light and fluffy.

seriously, you guys, you have to make this. you will not regret it. put it on cakes, use it as fruit/pretzel dip, or do like i do and eat it with a spoon. thanks to aunt c and uncle j for bringing me into a world where ganache exists.

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~ by marcella on December 4, 2009.

One Response to “chocolate ganache.”

  1. My mouth is watering right now, as I daydream about past chocolate cupcakes all deck-out in this gooey, astounding, velvety stuff! Now I can do it myself, and I love the idea of just sitting down with bowl and spoon. Who needs cake? Love you, Mom.

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