Bittersweet Chocolate Ganache
Ganache and I have a history. I almost OD'd on that simple but wonderful chocolate topping years ago at Fauchon in Paris, where I was challenged by Pierre Hermé, the esteemed pastry chef there, to scale up a ganache recipe. Involved were about two thousand dollars' worth of deluxe chocolate, cream, and a thirty-gallon kettle. I miscalculated the amount of cream needed for the new recipe and soon the kettle held ganache to the very, very rim. Pierre was not amused, and neither was I. It wasn't long before there was ganache everywhere, even inside my socks.
But only pleasure awaits you when you make this luscious dessert basic that's used in so many ways-as a frosting and glaze, for fillings, as a mousse and chocolate truffle base, and more. If you like to make sweets and you have ganache on hand, you're really way ahead.
Makes 5 cups
Lasts 2 weeks, refrigerated
3 cups heavy (whipping) cream, preferably not ultra-pasteurized
2 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter, cut into large dice
1 pound extra-bittersweet chocolate, roughly chopped
- In a medium saucepan, combine the cream and sugar and heat over medium heat just until hot.
- In a medium bowl, combine the butter and chocolate. Add the cream mixture and whisk until smooth. Pour the ganache into a shallow plastic or nonreactive metal container, and allow the ganache to cool to room temperature. Use or store, refrigerated.