Ganache is a simple yet sophisticated chocolate topping with a melt-in-your-mouth texture. Use it as a glaze or frosting, as a thin filling between layers of cookie or cake, or as a base for chocolate mousse or truffles. Ganache is traditionally made by stirring together equal parts of heavy cream and chocolate chips, pistols or shavings over low heat until the mixture is creamy. If the chocolate heats beyond melting and starts to cook, however, the result won’t be smooth. Avoid this by using an alternate method that requires you to heat only the cream.
Step 1
Pour the heavy cream into a 2-quart, heavy-bottomed saucepan set over medium heat. Bring it to a light simmer, stirring frequently.
Step 2
Pour 1 1/2 cups Hershey’s Special Dark Mildly Sweet Chocolate Chips in a medium-size heat-proof mixing bowl as the cream comes to a simmer. Chocolate is primarily made of sugar and fat, but its high saturated fat content doesn't adversely affect cholesterol levels, according to “The Encyclopedia of Healing Foods.” Chocolate also provides a rich source of flavonoids, plant pigments that help protect your arteries, regulate blood flow and prevent blood clots.
Step 3
Pour the simmering cream evenly over the chips. Wait about 10 seconds while the cream works its way between all the chips.
Step 4
Whisk the chips and cream together until all the chips melt and the resulting ganache is smooth and glossy.
Step 5
Let the ganache cool for at least 5 to 10 minutes before using it. Overly-warm ganache won't adhere to a cake's surface. If you are drizzling the ganache over a frosted cake, the cool-down will keep the ganache from melting the frosting.
This short 5 to 10 minute cooling time will produce a glossy finish with a slightly syrupy texture. Letting the ganache cool completely results in a thicker spread with a frosting-like consistency.
Things You'll Need
- 1 cup heavy cream
References
- “Cake Love”; Warren Brown; 2008
- “500 Cakes”; Susannah Blake; 2008
- HERSHEY’S Kitchens: HERSHEY’S Lavish Chocolate Cake
- “The Encyclopedia of Healing Foods”; Michael Murray, N.D., et al.; 2005
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