Dark Chocolate Ganache (BAKING)

By hmp13

Makes 1 ¾ cups, or 2 cups when whipped, enough for 2 layers

Ingredients

• 8 ounces bittersweet chocolate, chopped
• 1 cup heavy cream

Preparation

Step 1

Place the chocolate in a heatproof bowl.

Bring the cream to a simmer and pour it over the chocolate. Let the mixture sit for about 10 minutes, or long enough to melt the chocolate. Stir the ganache with a rubber spatula for 1 minute and then switch to a whisk and stir until smooth and the consistency of sour cream. If you are using the ganache to ice a cake, let it cool for 4 or 5 minutes before you use it (or set it over an ice water bath to cool quickly), so it thickens and adheres better to the cake. If you are using it as a sauce, use it right away.

Variations
If you want a lighter frosting, use a stand mixer or a handheld mixer to whip the ganache until it is light and fluffy. To judge this, notice that early during the beating, the ganache has the consistency of cream cheese. When it is ready after anywhere from 2 to 10 minutes in a stand mixer – the time depends on the chocolate and the exact temperature – it should have the consistency of sour cream.

White chocolate ganache is made in the same way as dark chocolate ganache except that white chocolate is used instead of bittersweet dark chocolate. Make sure the ganache is cool before whipping it or it will break and never get fluffy. Put a bowl of just made ganache in a bowl of ice water, to cool, if necessary. Whip only until it’s fluffy – if you overbeat it, the cream will turn to butter. The amount of time it takes to whip white chocolate ganache depends on the brand of chocolate and the temperature of the ingredients, and can range from 30 seconds to 4 minutes.