Ganache is a simple blend of chocolate and butterfat in the form of cream and/or butter. The exact proportions depend on whether you’re making a coating, a filling (like for macarons), or truffles. This recipe is a standard 1-to-1 weight ratio of chocolate to cream, which is ideal for coating Boston Ice Cream Pie Cake or Espresso Mud Pie. When nearly solid, it can be rolled to make truffles. With only two primary ingredients in ganache, flavor and quality are paramount. We recommend breaking out premium chocolate such as Valrhona and the freshest heavy cream.
Game plan: When working with ganache, make sure it’s warm enough to pour. If it’s too stiff, fill a small saucepan with an inch of water and bring it to a simmer over low heat. Set the bowl of ganache over it and melt, stirring, to the desired consistency.
This Italian-made copper saucepan with stainless steel lid is as functional as it is beautiful; the three-layer construction means it heats fast and adjusts quickly to temperature changes, and the flared lip ensures drip-free pouring.See It ›
by Amy Schulman | Over the past month, life as we know it has been irrevocably altered. The new normal, as we’ve been...