Food Network: Chocolate Sauce

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Chocolate Sauce
Recipe courtesy Sherry Yard, The Secrets of Baking, Houghton Mifflin, 2003

Ingredients
1/4 cup sugar
1/4 cup water
1 recipe Master Ganache, recipe follows, using 2 cups cream instead of 1
1/4 cup creme fraiche
2 tablespoons Tia Maria

Instructions
Make a simple syrup by combining the sugar and water
in a small saucepan over high heat. Stir to moisten the sugar and insert a
thermometer. Cook until the temperature reaches 220 degrees F, about 5 minutes.
Immediately remove from the heat and allow to cool.

Follow the method for Master Ganache, adding the cream fraiche to the cream before
bring the cream to a boil.

Add the Tia Maria and simple syrup and stir for 1 one minute, or until smooth and
thoroughly combined. Cover the sauce and keep it warm near the stove until it is
served.

Master Ganache:
Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience?
It certainly is heavenly when mixed with cream. Praise the pastry angels and pass
the bonbons!

This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name
it. Follow the same technique when adjusting the recipe for firm and soft ganache.
An alternative food processor method is given, which can be applied to any ganache
recipe in this chapter.

My desire is not only to introduce you to ganache but also to make it a staple in
your refrigerator. As long as you don't eat it all as a midnight snack, it can be
available to help you throw together dessert at a moment's notice.

8 ounces bittersweet chocolate
1 cup heavy cream

Using a serrated knife, finely chop the chocolate into

1/4-inch pieces. Don't be lazy here. Big chunks will not melt.

Traditional method: Place the chocolate in a medium heatproof bowl. Bring the
cream to a boil in a small saucepan over medium heat. Boiling means the cream will
actually rise up in the pan and threaten to boil over.

Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the
counter to settle the chocolate into the cream, then let it sit for 1 minute.
Using a rubber spatula, slowly stir in a circular motion, starting from the center
of the bowl, and working out to the sides. Be careful not to add too much air to
the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look
done after 1 minute of stirring, but keep going to be sure it's emulsified.

Food processor method: Place the chopped chocolate in a food processor fitted with

the steel blade. Bring the cream to a boil in a small saucepan over medium heat
(or bring to a boil in the microwave.)

Immediately pour the hot cream into the food processor, on top of the chocolate.
Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a
rubber spatula and pulse 3 more times, until all the chocolate is melted. This
smooth, silky chocolate is now ganache. Transfer the ganache to a bowl.

Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65
degree F room, this will take approximately 4 hours or 2 hours in the
refrigerator. You can speed up the process by pouring the ganache out onto a clean
baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F,
it is ready to be used. At this point it can be covered and stored in the
refrigerator for up to 2 weeks.

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Prep Time: 2 to 4 hours
Ease of preparation: Easy