Ganache has panache! It is a quick and easy way to add some glam to a dessert. It is super easy and quick. The perfect go to dessert for unexpected dinner guests. Pour it over a basic cake or drizzle it on fresh fruit.
I made the basic chocolate ganache recipe below to go on top of the Strawberry Boston Cream Pie I made for Valentine’s Day 2012.
You can keep ganache in the fridge for a week, covered in an airtight container. I would also advise putting plastic wrap directly on the surface before covering it. To reuse, just re-warm it slowly over low heat. I’ve read that you can also store ganache in the freezer for up to 3 months, but I’ve never done it. If you do, make sure to keep the cover on it while defrosting to avoid condensation.
BASIC CHOCOLATE GANACHE
4 oz. high quality, semisweet chocolate, finely chopped (it is preferable to use a bar, rather than chocolate chips, because chips have more stabilizers that will affect melting)
½ cup heavy cream (heavy cream works best, but light cream will work too. I use the light cream to “lighten” it up. Yes, I’m probably just kidding myself.)
In a small sauce pan, heat the cream until it comes to a light boil. Alternatively, place in a small bowl in the microwave for about 20-30 seconds. I did it in the microwave. Add the chopped chocolate and stir until smooth. You really have to stir it, as you can see below, it should be smooth and dark. Allow the ganache to cool slightly before using.