Ganache is a silky-smooth mixture of chocolate and cream, and the results rely on the quality of the chocolate used. You can use semi-sweet or bittersweet, milk, dark or white, just be certain to use a pure chocolate. That means it only has chocolate liquor, sugar, cocoa butter, vanilla and lecithin. (no vegetable fats). Ganache is used for truffles, as a spreadable filling and a shiny glaze for cakes or biscotti. The texture depends on the ratio of cream to chocolate. Cream should have 35-40% butterfat.
- 8 ounces semisweet or bittersweet chocolate
- 3/4 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 1 tablespoon Brandy (optional)
Chop chocolate in small pieces, place in medium heat-proof bowl.
In a small saucepan heat the cream and butter over medium heat. Bring to a boil, watch carefully to make sure it doesn’t scorch.
Immediately pour the cream over the chocolate and allow to stand for a few minutes.
Stir gently, add Brandy if desired.
This recipe will cover one 8 or 9 inch cake.
If there is any leftover, it can be used to make truffles.
Cover and refrigerate several hours until firm. Using your hands or a melon-baler, roll into desired size, then roll the truffles in cocoa powder, coconut, nuts or any other favorite coating. Refrigerate for up to 2-3 weeks. (They never EVER last that long).