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Monday, April 30, 2018

Chocolate Ganache

Prep Time: 10 mins
Cook Time: 5 mins
Ganache is the French term for the luscious combination of chocolate and cream, and it makes a strategic addition to any dessert. When it’s hot and pourable, it’s a classic companion to ice cream. Warm, you can pour or pipe it over a cake, cupcakes or cookies; it will set to a soft, rich glaze.

Dovetailing Tip: Top vanilla ice cream with the Chocolate Ganache for this meal. For Meal 5, drizzle over the Double Dark Chocolate Cupcakes.


14 ounces/395g semisweet or bittersweet chocolate, broken into pieces
3 tablespoons espresso, strong coffee or water
1 teaspoon vanilla extract
1/4 cup sugar (confectioners’, granulated or light brown)
3/4 cup heavy cream, preferably not ultrapasteurized
1 pinch coarse salt, more to taste


Yield: About 1 1/2 cups

In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring. (Alternatively, combine in a bowl and microwave at low heat for 2 minutes. Stir. Continue cooking in 30-second blasts, stirring in-between.)

Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together. It may appear curdled, but keep stirring or whisk vigorously; it will smooth out. If too thick to pour, whisk in hot water a tablespoon at a time. Taste for salt and adjust the seasoning.


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