Chocolate Ganache Recipes

Last summer I decided to take a chocolatier class through our Leisure Learning organization here in Houston.  It was fun and educational.  I knew from watching different shows on the food network that chocolate can be very tricky, but I was willing to give it a try.  In our class me made chocolate truffles with hazelnut liqueur, chocolate ganache that we spread on pound cake for snacking and chocolate sauce that we put in a jar and brought home (would make a great gift). 

Now about the chocolate.  The type of chocolate you use makes all the difference.  If I am in a hurry I will buy Ghirardelli chocolate from the local grocers.  But if I have time and can be picky I will go to  Sur La Table or online to buy what I like to call designer chocolate bars.  Below are the recipes.



Chocolate Ganache (for Cake Filling)
Makes about 2 cups (enough to fill a three-layer cake)
This ganache a bit firm and is best used for a cookie, truffles or cake filling.  In this recipe it calls for dark chocolate, I have used other flavors of chocolate as well.  Use immediately because the longer it sits the more it will set and firm up.

1 cup heavy cream (I prefer Promise Land)
16-ounces dark chocolate, chopped
2 tablespoons room temperature liqueur, such as hazelnut or orange (optional)

In a small pot over moderately high heat, slowly bring the cream up to a boil.
While the cream is heating up, place the chocolate into a medium mixing bowl (glass or stainless steel works best).  Pour the hot cream into the center of the bowl and let it to rest for about 30 seconds.  Starting in the middle of the bowl, use a wooden spoon or rubber spatula  to slowly stir the chocolate and cream together. Once you see the mixture combine into a glossy chocolate “pool” in the middle of the bowl, begin to stir wider and incorporate all of the cream and chocolate together.
If desired, slowly stir in your room temperature flavored liqueur.  It MUST be room temperature, if it is in anyway cold it can cause the chocolate to seize.


NOTE:  the ganache at this point should look smooth and glossy.  If it appears to have separated, stir in about 1 tablespoon of cold heavy cream; this will bring the mixture back together.

FOR TRUFFLES:  Cover ganache with plastic wrap and chill for several hours, or overnight.

Remove the ganache from the refrigerator.  Let it sit out at room temperature for about 10-15 minutes.  Then scoop out small spoonfuls of ganache gently, and quickly, roll the ganache into balls between your palms and place on wax or parchment paper.  Keep a damp towel close by to clean your hands frequently.  Once all the ganache balls have been formed, chill them again for 30 minutes to 1 hour while preparing the coating station.  Melt a bag Chocolate chips or make the Chocolate Ganache for Candy and coat your chocolate balls.  Dip the ganache balls in the melted

chocolate, tap off the excess, and then gently roll around in your coating of choice.  Place on parchment paper to set.  Or, instead of rolling in the coating, dip the ganache balls in the melted chocolate then place on parchment paper.  Sprinkle the topping on top and let set.  This is the method to use if using sea salt.  Repeat until all the ganache balls have been coated.

Chocolate Ganache (for Candy)

Makes about 3 cups

This ganache is used to make candies that have a set, creamy center.  In this recipe it calls for dark chocolate, it can be made with whatever flavor of chocolate you prefer.  Once made, it should be piped into candy molds so that it can set up in the final shape of your candy.

2 cups heavy cream (I prefer Promise Land)

16 ounces dark chocolate, chopped
3 tablespoons liqueur, such as hazelnut or orange

In a small pot over moderately high heat, slowly bring the cream up to a boil.
While the cream is heating up, place the chocolate into a medium mixing bowl (glass or stainless steel works best).  Pour the hot cream into the center of the bowl and let it to rest for about 30 seconds.  Starting in the middle of the bowl, use a wooden spoon or rubber spatula to slowly stir the chocolate and cream together. Once you see the mixture combine into a glossy chocolate “pool” in the middle of the bowl, begin to stir wider and incorporate all of the cream and chocolate together.
If desired, stir in a flavored liqueur.


NOTE:  the ganache at this point should look smooth and glossy.  If it appears to have separated, stir in about 1 tablespoon of cold heavy cream; this will bring the mixture back together.  Use immediately.

Chocolate Ganache (Sauce for Dipping)
Makes about 2 cups
This is a ganache that is best used as a chocolate sauce that is poured over a dessert (ice-cream, cake, etc) or used as a dipping sauce.  In this recipe it calls for dark chocolate, it can be made with whatever flavor of chocolate you prefer.  Once made, it can be stored, refrigerated, in an airtight container, for up to 3 days.  To serve, gently reheat it in a microwave, cooking for 15 second increments and stirring well each time, until it has thinned out enough to be dipped in or poured.

2 cups heavy cream (I prefer Promise Land)
8 ounces dark chocolate, chopped
2 tablespoons liqueur, such as hazelnut or orange

In a small pot over moderately high heat, slowly bring the cream up to a boil.
While the cream is heating up, place the chocolate into a medium mixing bowl (glass or stainless steel works best).  Pour the hot cream into the center of the bowl and let it rest for about 30 seconds.  Starting in the middle of the bowl, use a wooden spoon or rubber spatula to slowly stir the chocolate and cream together. Once you see the mixture combine into a glossy chocolate “pool” in the middle of the bowl, begin to stir wider and incorporate all of the cream and chocolate together.
If desired, stir in a flavored liqueur.  Use immediately or store, refrigerated in an airtight container, for up to 3 days.