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Chocolate and Vanilla-Bean Ganache

  • Yield: Makes about 1 cup
Chocolate and Vanilla-Bean Ganache

Source: Martha Stewart Living, December 2008

Ingredients

  • 1/3 cup honey
  • 1/3 cup heavy cream
  • 1/2 vanilla bean, split and scraped, pod reserved
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened

Directions

  1. Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.

  2. Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.

Reviews (28)

  • elvira101 6 Dec, 2011

    Very easy and yummy, we loved it!

  • Brookev 6 Dec, 2010

    Very delicious! Instead of a vanilla bean, I used 2 teaspoons vanilla extract. It worked wonderfully.

  • SOMERSIZING 18 Dec, 2008

    I love my food processor and jump at the chance to use it anytime. as for the 'coarse salt" my eyes must be deceiving me because I cant find it listed anywhere. But I don't use salt in my recipes so I guess it doesnt matter. Happy Holidays to all

  • Kerry_berry 14 Dec, 2008

    I skipped the processor part (definite overkill) and mixed it in my mixer -- you could also do it by hand. I found that I needed to strain the cream mixture as I had large chunks of the vanilla pod come off after infusing.

  • Kerry_berry 14 Dec, 2008

    I don't understand the specification of 'coarse' salt as you are to sift it with the other dry ingredients. It doesn't sift, and it doesn't dissolve in the batter, leaving salt chunks (which aren't entirely horrible). I would recommend regular table salt and maybe just using 1/2 - 1 tsp.

  • tourtes 13 Dec, 2008

    I did not see Martha strain the cream mixture at all. As for using the processor, just adding the hot cream to the chocolate and stirring the mixture, the chocolate will melt easily! No need for processor in my opinion. And you can chop the chocolate with a knife.

  • tiggs1069 11 Dec, 2008

    Whole Foods is a supermarket that carries alot of products that are natural, organic, etc. They may have a larger section for those that are lactose intolerant than the regular grocery store.

  • tourtes 11 Dec, 2008

    What is whole food? Thanks.

  • tourtes 11 Dec, 2008

    Sorry about the repeated comment I posted yesterday. My computer would not stop copying the same thing for some reason or other. I had to reboot!

  • cheeser 11 Dec, 2008

    check with whole food. they may offer something else that can be used

  • tourtes 10 Dec, 2008

    Is there a substitute for the heavy cream as I am lactose intolerant!

  • tourtes 10 Dec, 2008

    Is there a substitute for the heavy cream as I am lactose intolerant!

  • tourtes 10 Dec, 2008

    Is there a substitute for the heavy cream as I am lactose intolerant!

  • tourtes 10 Dec, 2008

    Is there a substitute for the heavy cream as I am lactose intolerant!

  • tourtes 10 Dec, 2008

    Is there a substitute for the heavy cream as I am lactose intolerant!

  • tourtes 10 Dec, 2008

    Is there a substitute for the heavy cream as I am lactose intolerant!

  • tourtes 10 Dec, 2008

    Is there a substitute for the heavy cream as I am lactose intolerant!

  • tourtes 10 Dec, 2008

    Is there a substitute for the heavy cream as I am lactose intolerant!

  • tourtes 10 Dec, 2008

    Is there a substitute for the heavy cream as I am lactose intolerant!

  • tourtes 10 Dec, 2008

    Is there a substitute for the heavy cream as I am lactose intolerant!

  • tourtes 10 Dec, 2008

    Is there a substitute for the heavy cream as I am lactose intolerant!

  • tourtes 10 Dec, 2008

    Is there a substitute for the heavy cream as I am lactose intolerant!

  • mitty13 10 Dec, 2008

    1 vanilla bean = 3 tsp vanilla extract.

  • mitty13 10 Dec, 2008

    1 vanilla bean = 3 tsp vanilla extract.

  • frenchlizi 10 Dec, 2008

    I made the original Thumbprint cookies last week, so I was excited to try the chocolate version. It differs a little from the "cooky Book". I thought the dough was easy and fun to make with children. For the filling I altered a bit, I used one tsp Real Vanilla exctract, and a half cup semi-sweet chocolate chips, I heated the mixture over a double boiler, I then filled my cookies with an unused childs medicine dropper with the still warm filling. They turned out terrific!

  • frenchlizi 10 Dec, 2008

    I made the original Thumbprint cookies last week, so I was excited to try the chocolate version. It differs a little from the "cooky Book". I thought the dough was easy and fun to make with children. For the filling I altered a bit, I used one tsp Real Vanilla exctract, and a half cup semi-sweet chocolate chips, I heated the mixture over a double boiler, I then filled my cookies with an unused childs medicine dropper with the still warm filling. They turned out terrific!

  • Princess_19 10 Dec, 2008

    how much of Vanilla Extract would you use? Could you advise?

  • 1Toffy 10 Dec, 2008

    This sounds like a wonderfully flavored Ganache worth a try. My method will be different, I will use a good Vanilla Extract instead of the Bean and straining method. I also won't use my food processor. I will add the hand chopped choc to the pan of of hot honey n cream and use my hand whip to incorporate all. Then use immediately. I think this is a less wasteful method and less scraping of the food processor, blades, sides, etc. End results should be the same.

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