Professional Chocolate Ganache for the Dessert Plate

Professional Chocolate Ganache for the Dessert Plate is filed under Chocolate and built around semi-sweet or bittersweet chocolate chopped or morsels ( and heavy whipping cream. Plan on 12 Servings.

Count on 5 minutes of prep, about 5 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 3 ounces semi-sweet or bittersweet chocolate chopped or morsels (about ½ cup)
• ½ cup heavy whipping cream

How the cooking goes

1. Place chopped chocolate or chocolate chips in a medium mixing bowl set on a folded tea-towel. You should also add any salt or corn syrup at this point. Heat cream in a small saucepan just until it comes to a boil then pour over the chocolate.
2. Allow the cream to sit on the chocolate undisturbed for 2 minutes. This melts the chocolate and will allow you to emulsify the ganache easily with less whisking. Less whisking means less of a chance for the ganache to break.
3. Once you pour the cream on the chocolate, shake it gently to ensure all the chocolate is covered by cream. This can be more difficult when using a lower ratio of cream but still possible with the right bowl.
4. Start whisking in one direction in the center of the chocolate until you see a smooth ganache beginning to form. Then gradually make your whisking strokes larger, pulling in more of the cream. Once a smooth ganache forms, stop whisking.
5. Put any flavorings you desire at this point. Whisk just in incorporate.
6. Move it onto a piping bag or cover the surface with plastic wrap and allow to cool depending on the intended use.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Chocolate, open Glazed Chocolate Donuts with a Tender Crumb and Chocolate Pecan Pie Cooled Before Slicing.