Easy to Make Chocolate Ganache

Discovering Ganache

I don’t know where Ganache has been all my life, but all I can say is wow.  I recently discovered it when I made Shortbread cookies and wanted to dip them in chocolate.  At the same time, I also had made some Orange Wafer cookies, sort of a sugar cookies with orange flavouring and drizzled some of the ganache on those as well.  It is so incredibly easy to make chocolate ganache, and it adds so much to your finished baked good.

It is expensive to make, chocolate and whipping cream are not cheap, but it goes a long way.  It is also very versatile.  If there’s a dessert you like, you can probably make it better with Ganache.

The Wonderous Uses of Ganache

• Absolutely drizzle it over ice cream although imagine it would not stay sauce like.  I expect it would harden, like the outer coating of chocolate covered ice cream on a stick creating a crunch to go with the creaminess of the ice cream;

• As a filling for cookies or cakes.  Make a layer cake and use the ganache between the layers.  This I am going to try with some slice and bake cookies and make sandwich cookie;

• Drizzle over any baked good, whether it is brownies, muffins, cakes, or cookies.  I can imagine drizzling it over zucchini bread, carrot muffins, pound cake;

• While still warm use as a dip for fruit, cookies, or pretzels;

  
  
  

  

  
  
  

• As a frosting.  Cooled to room temperature then spread on the cake.  Brownies, with Ganache.  Other than with orange, I can’t imagine anything more decadent.  Or whip it for a lighter, more airy frosting;

• Use as a layer in a dessert.  Ganache, whipped cream, fresh fruit, in a pretty glass or bowl.  What a way to end a meal;

• Chill it in the refrigerator, then scoop it out and shape into balls (cookie scoop would work well here), then roll in some topping like coco powder, coconut, icing sugar, ground nuts.  Yum;

• My favourite, using the leftovers to make hot chocolate.  Heat the ganache on the stove and slowly stir in milk until it's the right consistency.  This is why I avoid making ganache, because this hot chocolate is so decadent, this wonderful creaminess that is warm, soft, and cozy. Perfect for a cold winter's day;

I froze what I didn’t use in a 500 mL wide mouth canning jar with lid and ring. 

I chose this because the jar can be frozen and heated.  Thaw in the refrigerator overnight  Bring it up to room temperature and use it as a filling or frosting.  To it as a drizzle or dip, melt it in the microwave using short bursts, stirring with a spoon or spatula between bursts.  I prefer use a small pot of water and canning jar ring.  Place the ring in the pot, add water and sit the jar on top of the ring.  Gently heat over medium low heat until liquid.  If you need to add water to the pot, remove the jar from the pot before adding the water. 

It's so Easy to Make Chocolate Ganache

If you are going to make ganache, find somewhere to put your impatience.  I think of lazy and languid, making the ganache with slow, purposeful movements, with only one focus.  It’s not difficult but each step is pretty important.  Cutting the chocolate into small pieces, really small pieces, to help it melt.  Cut slowly, and by that I mean slowly lower the knife onto the chocolate so that it – meaning the chocolate – doesn’t go flying all over the kitchen.  Heating the cream too hot could cause the fat in the chocolate to separate.  Once you pour the hot cream over the chocolate, wait 2 – 3 minutes before stirring, and stir slowly.  It will come together; it just takes a bit of time. 

A few other things to avoid.  A plastic bowl, wire whisk, and water.   Each can contribute to failure.  Use a heatproof bow, glass or metal.  I have a nice glass one i like to use.  If you're tempted to use a measuring cup, make sure it is bigger than 2 cups.  According to Sally McKenney at Sally’s Baking Addiction, using a whisk incorporates air into the chocolate which could cause the fat to separate.  Stir slowly and gently with a spatula, there's no rush. I took a baking class when I was working on my culinary certificate and the only thing I remember about the chocolate part of the course was not to get water in your chocolate or it will cause it to separate.  It can be saved but why bother.  Thoroughly dry everything before starting and avoid the problem altogether.

It so worth it to make, even if it's just to make the most decadent cup of hot chocolate you have ever had.