1 Video | Photo: Ganache Recipe
Ingredients
Ganache:
- 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
- 8 ounces heavy cream, scalded
Directions
Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.
Use for dipping cupcakes into the ganache for a quick frosting or pipe it into candy shells to make instant chocolates!
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By tinashaver1_5516324
middletown, PA
on October 20, 2011
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I know the chocolate should be above 60% cocoa, but is it sweetened or unsweetened? Can this be used with white chocolate too?
By smoochy911
on July 27, 2011
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Well considering I was pretty excited to try this recipe it failed 3 times and I finally gave up. The recipe is most definitely incorrect and people should beware. The way it was described once the chocolate was melted you add the melted chocolate to the heavy cream that was scorched well that cause over-degradation and the chocolate separated into its too components. If you do not melt the chocolate and just slowly add heavy cream it causes the chocolate to melt and no need to heat the chocolate at all and looks great. I did that and it came out very nicely. Unfortunately this mixture is not made for truffles so I feel like I wasted $20 of godiva chocolate for no reason. No thanks 5 ingredient fix!!!!
I did this again and added a half stick of butter which is going to make the chocolate hard and it worked for the truffles.
Bad Recipe Beware
By urlachers_10383295
Shelton, WA
on July 11, 2011
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I AM NOT A BAKER (FARM FROM ITBUT FOLLOWLING THESE RECIPES MAKE ME FEEL LIKE I CAN DO ANYTHING.....
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