Ganache—which calls for only two ingredients, heavy cream and bittersweet chocolate—is one of the easiest and most fundamental recipes in a pastry chef’s repertoire. Chop chocolate finely, add hot heavy cream, mix them together and voilà, you’re done! While the concept for ganache is quite simple, there are a few basic principles you should know. Once mastered, you’ll find that the uses for ganache are nearly endless, providing plenty of room for creativity in the kitchen!
The Golden Ratios
The ratios listed below are for bittersweet chocolate, not for milk or white chocolate. Milk and white chocolate have a lot of added sugar and/or milk, which means they react in an entirely different way.
Read on for more of Chef Jenny's professional ganache tips.