• Prep Time: 10 minutes

• Cook Time: 3 minutes

• Total Time: 10 minutes

• Yield: 1 and 1/2 cups

Instructions

• Place chopped chocolate in a medium heat-proof bowl. 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.) Pour over chocolate, then let it sit for 2–3 minutes to gently
soften the chocolate.
• With a metal spoon or small rubber 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. If it’s not melting, do not microwave it. See Troubleshooting Chocolate
Ganache below.
• 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. Refrigerating speeds this up, but the
ganache will not cool evenly. Stir it a few times as it sets in the refrigerator, so it remains
even and smooth.
• 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.
• Cover tightly and store ganache in the refrigerator for up to 5 days or in freezer for up
to 2 months. To rewarm or thin out again, stir constantly over low heat on the stove in
either (1) a double boiler or (2) in a heat-proof bowl placed over a pot of simmering water.
Don’t let the bottom of the bowl touch the simmering water.

Troubleshooting Chocolate Ganache

• Chocolate Isn’t Melting: If the chocolate isn’t melting, it wasn’t chopped fine enough
or the cream wasn’t warm enough. Chop the chocolate into very small pieces and warm
the cream until it’s just simmering. The microwave doesn’t evenly warm cream like the
stove does, so Executive Pastry Chef Eddy Dhenin always recommends the stove. If you’re left with chocolate chunks
swimming in cream, do not microwave it. Instead, place the mixture into a double boiler,
place the (heat-proof) glass bowl over a small saucepan of simmering water. Do not let the
surface of the simmering water touch the bottom of the glass bowl. Stir the ganache constantly
over the indirect heat until it’s smooth.
• Chocolate Seized: When chocolate seizes, it creates a gritty and solid mass of
chocolate. Simply put, seized chocolate will not melt. Chocolate seizes when it comes
into contact with water. Don’t let even a drop of water into the bowl.
• Greasy or Grainy: Use a glass or metal bowl. A plastic bowl could melt or leave you with
a dull or grainy ganache. Use real chocolate; cheap chocolate chips result in a grainy
ganache. Use a spoon or small rubber spatula to stir the chocolate and warm cream
together. Do not use a whisk. The whisk incorporates too much air into the delicate
melting chocolate, which could cause the fat to separate and turn greasy.

Tips and Tricks

Buttermilk Substitute

• 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup.

• 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup.

• 1 cup buttermilk = ½ cup plain yogurt + ½ whole milk