How to Make Chocolate Ganache
I first heard someone say “chocolate ganache” when I was a little girl, dining out with my family. The waiter was describing a chocolate cake and I remember him saying at the end that it was topped with a chocolate ganache. I thought, oooh, chocolate ganache! That sounds so fancy.
I mean, when there’s chocolate ganache involved in a dessert, it’s always mentioned. Because it will always make people swoon. Because it’s chocolate ganache.
And then when I think about the fact that it’s just chocolate and heavy cream, it makes me laugh. It’s so simple! And such an easy way to elevate so many desserts.
Start with your chocolate. Here I’m using a 60% cacao bittersweet chocolate, and I have it in disk form. I know from experience that these are small enough to melt fully from the heat of the cream we’ll be adding in a minute, but if you have a block of chocolate, you will need to chop it up with a knife.