The dark chocolate ganache is a pastry technique with only 2 ingredients: cream and chocolate, which can be used in desserts for decorating, filling, or as an ingredient.
Legend has it that the origin of the ganache (also known as Parisian cream) is French and is due to the mistake of a pastry apprentice who accidentally poured hot cream on chocolate. (ganache in French means clumsy).
Now, whether it’s true or not, I don’t know; but I know for sure that it is incredibly delicious, and it is hard to resist the temptation to dig in with a spoon during preparation.
Of course, it can be made with different types of chocolate, the important thing is to respect the proportions and temperatures.
Do you want to challenge yourself with this delicious pastry technique?
READ THE ESSENTIAL TIPS AT THE END OF THE RECIPE
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 253.34 (Kcal)
- Carbohydrates 16.39 (g) of which sugars 11.59 (g)
- Proteins 2.28 (g)
- Fat 19.85 (g) of which saturated 6.61 (g)of which unsaturated 3.82 (g)
- Fibers 2.40 (g)
- Sodium 3.00 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7/8 cup heavy cream
- 10 1/2 oz 60% dark chocolate
Tools
- 1 Whisk
- 1 Bowl
- 1 Plastic Wrap
- 1 Kettle
Steps
– Chop the chocolate with a knife and then bring the cream to a boil in a saucepan/kettle.
– Move the chocolate into a bowl and pour the cream in 2 parts. Wait a few seconds, then gently stir from the center outwards to avoid forming bubbles.
– When the chocolate is perfectly melted, the ganache will look shiny and smooth. Cover with plastic wrap directly on the surface and let it cool at room temperature.
Tips and Storage:
– The dark chocolate ganache should be stored in the fridge. It can be flavored with vanilla, cinnamon, orange zest, or ginger. In this case, infuse the chosen spice or flavor with the cream overnight in the fridge and proceed the next day.
– If the dark chocolate ganache is to be used to fill a dessert, it can be used either smooth, i.e., firm but always cold from the fridge, or whipped for a few minutes for decorating. In this case, the ganache will become lighter.
– With these quantities, you can fill a cake of 7 to 8 inches, and the consistency is such that it can be whipped to decorate the surface as well. If you prefer it a bit softer, use the same amount of cream and chocolate (e.g., 5 1/4 oz cream and 5 1/4 oz chocolate).
– If bubbles form on the surface, you can also strain it through a sieve into another bowl.
