Chocolate Ganache
Chocolate ganache is made with
chocolate and cream and is typically used for icings, sauces, or
fillings for baked goods.
Chocolate ganache is
a mixture of chocolate and warm cream. It is a staple in a baker's
kitchen. It is easy to prepare and comes together quickly, and can
also be used as a dip.
The ganache always stays fairly soft,
making it ideal for pouring over ice cream and filling cakes and
cupcakes. However, chocolate ganache can definitely be made thicker
if that is something you would like to do. To harden the ganache,
allow it to cool at room temperature or place it in the refrigerator.
It will get thicker as it cools. Be sure not to mix it while it is
cooling, though, or it will become lumpy.
You may be
thinking, "That sounds a lot like chocolate mousse."
Chocolate mousse contains eggs, while chocolate ganache does not. In
addition, chocolate ganache requires two ingredients, where chocolate
mousse requires several. I would say that chocolate ganache is more
versatile than chocolate mousse.
Chocolate ganache can more
easily be compared to frosting than a mousse. Although, they are not
the same either. Chocolate ganache is much heavier than frosting. It
contains more cocoa solids and is not whipped. Frosting has a lighter
and fluffier consistency and is whipped. Chocolate ganache is poured,
while frosting has to be spread into a pastry.
Are you
curious as to how to store your chocolate ganache? The ganache will
be OK at room temperature for a day or two, but anything longer than
that, you should pop it in the refrigerator. It will stiffen up in
there, as we discussed earlier, but if you take it out and allow it
to come to room temperature, it will soften up again.
If you
would like your chocolate ganache to shine like nobody's business,
add butter! If you add a Tablespoon of unsalted butter and stir until
it has melted, it will add not only shine but another level of
richness to your ganache.
Ready to whip up a batch of
chocolate ganache? Here is a recipe from Alton Brown from the Food
Network. I really like his recipe because he explains what to do to
create a frosting out of the ganache.
Chocolate
Ganache Recipe
16 ounces of bittersweet
chocolate, chopped fine
2 cups, 16 ounces of heavy cream
Place
the chopped chocolate into the bowl of a food processor.
Heat the
heavy cream in a quart-sized, microwavable container and microwave
for 3 to 4 minutes on high, or until it just begins to simmer; be
careful not to allow the cream to boil over.
Pour the cream over
the chocolate and let stand for 2 minutes.
Process by pulsing
several times until the chocolate mixture is smooth. Use as-is for
glazing.
If you wish to make a lighter frosting, allow it to come
to room temperature, approximately 2 hours. Once at room temperature,
place in the bowl of a stand mixer and whisk on high for 2 to 3
minutes.
Bonus
tip: Do not use chocolate chips when making your
chocolate ganache. They do not melt to the ideal consistency.
Let's talk about apples (and apple punch recipe)
No comments:
Post a Comment