Chocolate Ganache
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I made myself a nice chocolate ganache yesterday evening. I’m very proud of myself. It was about the simpilest thing I’ve ever made, too.
Now granted, I did have to make a trip to the store to purchase a kitchen scale, but that was something I’ve been meaning to purchase anyway.
The ganache I made is a bit thicker than the standard, because I’ll be turning to into truffles this evening. I started with a pound of chocolate. That’s right 1lb. (also known as 16 oz.) of chopped up chocolate. No, you may not use chocolate bits from the cooking aisle, you must use a quality eating chocolate, because with something like a ganache, there is no hiding poor quality chocolate. But I digress… you should finely chop up your chocolate and measure out 1lb. of it. (I am using a pound, because it makes the measurments easier.)
You will then want to put it into a bowl that will handle heat well. I recommend a nice thick glass or quality metal mixing bowl. Now, you measure out 1 1/2 cups (or 12 oz.) of heavy whipping cream. That’s right… this is NOT a healthy snack. Simply heat the cream on the stove to almost boiling. Once the cream is heated, pour it into your bowl with the chocolate and stir. You should stir until all the chocolate is melted and the mixture is completely smooth. Then, you simply transfer the warm mixture into a flat bottomed container which can be well sealed. (Think tupperware.) Refrigerate the mixture until firm. (4 hours – overnight is best.)
You should now have a finished ganache, ready to be dipped and made into truffles. And in case you missed it… the ratio of chocolate to cream is 4 parts chocolate to 3 parts cream. You increase the amount of cream if you would like a thinner gananche.