Plus allllll the ways to use it.
At its core, chocolate ganache is nothing more than a smooth emulsion of dark chocolate and heavy cream , the ultimate
and a building block in a countless number of pastries. Here's how to make chocolate ganache, in six easy steps:usually comes in bars or blocks , into small pieces. The teeth of a serrated knife grip the chocolate more easily, and often cause the chocolate to shatter into even smaller pieces. One more chopping tip: Make sure your cutting board is clean and doesn't give off any residual odors , and that both the cutting board and the bowl you put the chocolate into are completely dry: Water causes melted chocolate to seize up.In a small pot on the stove, heat cream almost until it's nearly simmering.
When the cream is hot, pour it over the chocolate. With a spoon or spatula, stir gently from the center of the bowl to create a strong emulsion.Watch the ganache come together as you continue to stir gently from the center of the bowl. This will create a "vortex" that pulls in and evenly blends the individual chocolate pieces into a smooth, thick, and glossy emulsion.Add a little bit of softened, unsalted butter, and stir until it's incorporated.
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