Ingredients
Firm Setting Ganache 2:1
- 16 ounces dark or semi-sweet chocolate
- 8 ounces heavy whipping cream
- 1 teaspoons fine salt
- 1 teaspoon vanilla extract or any other extract
- 8 ounces 60% high quality chocolate Such as callebaut - about $8/lb
- 8 ounces heavy whipping cream
- 1 teaspoon fine salt
- 1 teaspoon vanilla extract
- 18 ounces white chocolate
- 6 ounces heavy whipping cream
- 1 ounces fine sea salt
Instructions
- chocolate ganache Instructions
- *Note* using a scale is recommended for accuracy and to ensure your ganache turns out.
- Weigh out your chocolate in a heat proof bowl
- Heat cream in a sauce pan until steam starts to rise from the surface but isn't boiling yet.
- Pour hot cream over the chocolate, push the chocolate down so that it's all under the surface of the cream and let it set for 5 minutes.
- Add salt and vanilla and whisk everything together until it's smooth. If any lumps remain, put the mixture in the microwave for 30 seconds and whisk again.
- If you have an immersion blender you can use it to remove any remaining lumps as well for a super cream ganache
- Ganache can be kept in the refrigerator for 1 week for frozen for up to 6 months.
This article and recipe adapted from this site