Ganache
A soft dark chocolate ganache, 1.2 parts cream to 1 part chocolate, made four ways: cream poured in gradually or all at once, butter in the hot cream or added at 35 °C (95 °F), blended or not.
- Makes
- 1 batch of each
- Each version
- 230 g
Scale
batches
For each version
| Ingredient | Grams | % of chocolate |
|---|---|---|
| 120 g | 120% | |
| 10 g | 10% | |
| 100 g | 100% | |
| Total | 230 g |
The versions
Ganache 1
Hot liquid added gradually
- Chop or melt the chocolate.
- Bring the cream and butter to a simmer.
- Pour it over the chocolate a little at a time, emulsifying as you go.
- Blend with an immersion blender, then refrigerate.
Ganache 2
Hot liquid added all at once
- Chop or melt the chocolate.
- Bring the cream and butter to a simmer.
- Pour it over the chocolate all at once and emulsify.
- Blend with an immersion blender, then refrigerate.
Ganache 3
Butter added at 35 °C (95 °F)
- Chop or melt the chocolate.
- Bring the cream to a simmer, without the butter.
- Pour it over the chocolate a little at a time, emulsifying as you go.
- Let it cool to 35 °C (95 °F), add the butter and blend with an immersion blender.
- Refrigerate.
Ganache 4
Not blended
- Chop or melt the chocolate.
- Bring the cream and butter to a simmer.
- Pour it over the chocolate a little at a time, emulsifying as you go.
- Refrigerate without blending.
For bakers in the US
- Dark chocolate, 61% (Extra Bitter)
- A 61% dark chocolate (Valrhona Extra Bitter)
- Blend
- With an immersion blender
