Assemble the traditional ganache ingredients:
- 12 oz semisweet chocolate
- 2/3 cup heavy cream
- 1 teaspoon vanilla
Finely chop 12 oz of semisweet chocolate.
Measure the Cream
Measure out 2/3 cup heavy cream.
Heat the Cream
Bring the cream to a boil. Remove from heat immediately.
Add the Chocolate
Add the chopped chocolate and 1 teaspoon vanilla extract and begin to whisk.
The mixture will be very lumpy.
As you continue to whisk, the mixture will become darker and smoother.
Almost Done Stirring
The mixture will begin to look like melted chocolate and be slightly textured. Don’t stop whisking – the ganache isn’t done yet.
A Good Consistency
The ganache will be completely smooth when it is done.
This is the finished product: creamy, smooth ganache.
Allow the ganache to cool slightly before pouring over a cake or chill it for Chocolate Truffles.
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