Dark Chocolate Ganache
By America's Test KitchenPublished on August 22, 2007
Time
15 minutes, plus 1 hour cooling
Yield
Makes 1 1/2 cups, enough to cover roulade
Ingredients
¾ cup heavy cream 2 tablespoons unsalted butter 6 ounces (170 grams) semisweet chocolate or bittersweet chocolate (high-quality), chopped1 tablespoon Cognac
Before You Begin
If your kitchen is cool and the ganache becomes too cold and stiff to spread, set the bowl over a saucepan containing simmering water, then stir briefly until smooth and icinglike.
Instructions
- Microwave cream and butter in measuring cup on high until bubbling, about 1 1/2 minutes. (Alternatively, bring to simmer in small saucepan over medium-high heat). Place chocolate in bowl of food processor fitted with steel blade. With machine running, gradually add hot cream and cognac through feed tube and process until smooth and thickened, about 3 minutes. Transfer ganache to medium bowl and let stand at room temperature 1 hour, until spreadable (ganache should have consistency of soft icing).
Time
15 minutes, plus 1 hour coolingYield
Makes 1 1/2 cups, enough to cover rouladeIngredients
¾ cup heavy cream
2 tablespoons unsalted butter
6 ounces (170 grams) semisweet chocolate or bittersweet chocolate (high-quality), chopped
1 tablespoon Cognac
Ingredients
¾ cup heavy cream
2 tablespoons unsalted butter
6 ounces (170 grams) semisweet chocolate or bittersweet chocolate (high-quality), chopped
1 tablespoon Cognac
Ingredients
¾ cup heavy cream
2 tablespoons unsalted butter
6 ounces (170 grams) semisweet chocolate or bittersweet chocolate (high-quality), chopped
1 tablespoon Cognac
Before You Begin
If your kitchen is cool and the ganache becomes too cold and stiff to spread, set the bowl over a saucepan containing simmering water, then stir briefly until smooth and icinglike.
Instructions
- Microwave cream and butter in measuring cup on high until bubbling, about 1 1/2 minutes. (Alternatively, bring to simmer in small saucepan over medium-high heat). Place chocolate in bowl of food processor fitted with steel blade. With machine running, gradually add hot cream and cognac through feed tube and process until smooth and thickened, about 3 minutes. Transfer ganache to medium bowl and let stand at room temperature 1 hour, until spreadable (ganache should have consistency of soft icing).
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