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Chocolate Ganache

Condiments

Ingredients

  • 100g (1 bar) dark chocolate, finely chopped
  • ½ cup double cream

Method

  1. Place the chopped chocolate in a medium heat-proof bowl.
  2. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!)
  3. Pour the cream over the chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.
  4. With a metal spoon or small silicone spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream.
  5. Ganache can be ready to use as a drizzle or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours.
  6. Cover tightly and store ganache in the refrigerator for up to 5 days. Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator. To rewarm or thin out again, stir constantly over low heat on the stove in a double boiler.

[!TIP] Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.