Chocolate Ganache

For many of our clientele, if it's not chocolate, it's not dessert. Perhaps its the same for you. If that's the case, here is a recipe that can come to your rescue in mere moments. One recipe can provide for at least 5 immediately gratified cravings of any self respecting chocoholic. A deep chocolate glaze, a rich tart filling, a creamy cake or cookie filling, a fluffy frosting or a soul soothing truffle, all created form the alchemy of Chocolate & Cream. Chocolate Ganache

Ganache is a French term referring to a smooth mixture of chocolate and cream. No one knows when ganache was invented exactly, but it seems to have been created around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin. No matter, the important fact is that it WAS invented, and has been celebrated ever since.

Bittersweet, Semi-Sweet, Milk or White chocolate can be used though both milk and white chocolates tend to be less stable mixtures and require a certain amount of finesse. The ganache mixture can also be flavored with herbs, spices, alcohol or extracts. It's very common to stir in a Tablespoon of Cognac, Rum or Liqueur. Also a teaspoon of vanilla or smaller amount of extract wouldn't be amiss. If you want to be a little more adventurous, you can gently steep the heavy cream with cinnamon sticks, star anise, lemon peel or even dried chile, letting the cream warm until the flavor has infused it. Just remember to strain the cream as you add it to the chocolate.


Chef Daniel's Ganache

2 pounds bittersweet chocolate (72%) - room temperature
2 cups heavy cream
Optional flavorings as desired. See above.

Rough chop the chocolate and put into a bowl. Warm the heavy cream in a saucepan until steam begins to rise from the cream's surface. Pour the heavy cream over the chopped chocolate and allow to sit for 30 seconds to 1 minute. Gently stir the mixture until completely smooth. Add flavorings as desired.

Glazing:
Allow the mixture to cool very slightly. Brush your cake free of any crumbs and set on a cake rack over a sheet pan. Slowly pour a thin stream of the ganache over the cake starting in the middle. As you pour the ganache, move in a spiral form, making sure the cake is completely covered. Allow the excess glaze to run off the sides of the cake and onto the sheet pan. Let cool completely. If you need to refrigerate, the shine on the glaze will dull slightly.

Tart Filling:
Lay pre-purchased mini tart shells on a sheet pan. Pour the warm ganache into the shell and allow to cool until set. Delicious as is, but no one would yell if you added a dot of whipped cream...

Cookie/Cake Filling:
Pour ganache into a bowl while still warm. Whisk the mixture until it stiffens to a spreadable consistency. Spread on the bottoms of cookies, meringues, shortbread, etc and add another cookie to form chocolate sandwich cookies. It can also be used as a cake filling at this stage.

Frosting:
Pour the ganache into a mixing bowl and whip with an electric mixer until it lightens in color as air is mixed in. At this point it can be applied with a spatula or piped through a pastry bag.

Truffles:
Pour ganache into a shallow cake pan and set into a refrigerator to chill. When very firm, scoop out small knobs of ganache mix using a melon baller. With meticulously clean hands, roll the ganache mix into rough shaped balls. No need for perfection, they are called truffles because the resemble the knobby delicacy of France's famous black truffle which grows beneath oak trees. Once rolled they can be tossed in bowls of cocoa powder, confectioners sugar, chopped toasted nuts, toasted coconut, or any other dry coating your mind can wrap around. Store chilled, but allow to warm a bit before serving.