Silky, pourable emulsion of melted dark chocolate and hot cream; sets to glossy coating or mousse-like filling.
Chop chocolate into small, uniform pieces for faster, more even melting. Use cream with at least 35% fat; lower-fat cream may not emulsify properly.
For a pourable glaze, use immediately while warm. For a spreadable filling, cool to room temperature (about 30 minutes) before using. Store covered at room temperature up to 5 days, or refrigerate up to 2 weeks.
Ingredients
Scale
Measurement units
- 1 cup heavy cream (from previous step)
- 8 oz dark chocolate
Ingredients
Scale
Measurement units
- 1 cup heavy cream (from previous step)
- 8 oz dark chocolate
Instructions
Heat the cream
Pour heavy cream (1 cup) into a heavy-bottomed saucepan and heat over medium heat until it reaches 180°F or just begins to steam and bubble at the edges.
Equipment: heavy-bottomed saucepan
Melt the chocolate
Place chopped dark chocolate (8 oz), chopped into a heatproof bowl.
Pour hot heavy cream, hot over dark chocolate and let sit undisturbed for 1 minute to allow residual heat to begin melting the chocolate.
Whisk dark chocolate (8 oz), chopped and cream together until completely smooth and glossy, about 1 minute.
Equipment: heatproof bowl
Use or cool
Use ganache immediately while warm as a pourable glaze, or let cool to room temperature (about 30 minutes) for a thicker, spreadable consistency.
Before you cook
Cook notes
- • Chop chocolate into small, uniform pieces for faster, more even melting.
- • Use cream with at least 35% fat; lower-fat cream may not emulsify properly.
- • Do not stir immediately after pouring hot cream over chocolate; let sit 1 minute so residual heat begins melting the chocolate.
- • If ganache breaks (appears grainy or separated), whisk in 1 tablespoon cool cream at a time until smooth.
- • For a pourable glaze, use immediately while warm. For a spreadable filling, cool to room temperature (about 30 minutes) before using.
- • Store covered at room temperature up to 5 days, or refrigerate up to 2 weeks.
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