Yolanda's Dark Chocolate Ganache

By stancec44

Ganache is one of my favorite ways to incorporate chocolate into a cake. You can drizzle it, dip cupcakes in it, pipe it, and even crumb coat with it! It’s simple, rich, and an instant crowd-pleaser—and about as close to pure melted chocolate as you can get. This proportion of chocolate to cream (1:1 by weight) makes a pourable ganache that firms up to a creamy-smooth spreadable consistency when cool. To make white chocolate ganache, simply substitute 2 pounds white chocolate for 1 pound of the dark.

Ingredients

• 1 lb good quality dark chocolate
• 2 cups whipping whipping cream

Details

Preparation time 10mins
Cooking time 20mins
Adapted from howtocakeit.com

Preparation

Step 1

Chop the chocolate as finely as you can. Place it in a heatproof bowl.

Pour the cream into a heavy saucepan and place over medium-high heat. Bring just to a simmer—you should see bubbles around the edges of the pot and movement just under the surface of the cream. Do not let it boil.

Pour the hot cream over the chocolate and cover the bowl with a lid or plastic wrap. Let stand for 10 to 15 minutes.

Uncover the bowl and gently stir with a spatula, starting in the middle and working your way out. The ganache will start to darken and come together into a velvety mixture. To ensure that no lumps are left, pour the ganache through a sieve into a clean bowl.

Use the ganache right away for drizzling or dipping, or let it cool for at least several hours or overnight if you’re spreading it as icing.