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Ganache

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This recipe (which can easily be multiplied) is the base for Apricot and Ganache Tartlets, Chocolate Cakes with Ganache Glaze, Mini Chocolate Whoopie Pies, and Chocolate Cupcakes with Whipped Ganache.

  • Yield: Makes 1 1/2 cups

Photography: Tara Donne

Source: Martha Stewart Living, December 2011

Ingredients

  • 8 ounces semisweet or bittersweet chocolate (we like 61 percent cacao)
  • 1 cup heavy cream
  • 1/8 teaspoon coarse salt

Directions

  1. Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.

  2. Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir -- doing so will cool the ganache too quickly, making it grainy).

  3. Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.

  4. Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.

  5. To make a whipped filling or frosting: Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (This will yield about 2 cups.) Transfer to a disposable pastry bag with a large opening and use it as a filling for mini whoopie pies or spread it over cupcakes.

Reviews Add a comment

  • kofigangmailc
    11 MAY, 2017
    Truly don't understand all the complaints. This is a simple, go-to recipe that is perfect for ice cream sauce (you can use light cream or even 1/2 and 1/2) of cakes (use w[filtered] cream and chill a bit). The salt? It does affect the taste, so be careful or don't use. It's not "completely unnecessary," it faintly cuts the overt sweetness, but chances are you won't notice it so save the step and lower the blood pressure.
    Reply
  • gksloane
    10 MAR, 2017
    First, no salt. Completely unnecessary; why subs[filtered]ute salt for flavor? Second, it IS a bit runny (compared to doing it right). Answer? Not enough chocolate. Want it rich? Add two squares of bakers semi-sweet and 1/3tsp butter to the chocolate morsels. Whoa!!! Finally, flavor. Try ONE of these: (a) 1 tsp almond extract (b) 1/2 tsp vanilla extract + 1/2 tsp chili powder (I like cayenne!) (c) 1 tbsp. run (d) you try something! Use of salt is bad for you and masks the fact that there isn't any interesting flavor except chocolate.
    Reply
    • gksloane
      10 MAR, 2017
      HA HA HA!!! Martha Stewart strikes again! she filtered the word "subs[filtered]ute" by getting rid of [filtered]!!!
  • jhoog3
    9 MAR, 2016
    I have made ganache before and it turned out perfect. This recipe was followed to the letter and was a runny mess! Ruined the cake. Heading out to buy canned icing...
    Reply
  • citygirlsf
    20 MAR, 2014
    I was intimidated to make ganache, so I'm lucky I chose this method for my first try. Worked like a charm! I won't bother trying any others, because why reinvent the wheel? This one's foolproof. Will post again when I've used it as a frosting!
    Reply
  • MrsCoupar
    5 FEB, 2013
    Used 60% caco. Result ended up pretty good. Putting on French Vanilla Cupcakes with Raspberry cake filling.
    Reply
  • Stephaniie X
    12 SEP, 2012
    wat chocolate brand can u use
    Reply