The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

French Broad Chocolate Ganache

Advertisement

Ingredients

1 pound chocolate, chopped

16 ounces cream

Directions

  1. Select a chocolate you love to eat. The Rattigans are partial to their own, especially their 68 percent Nicaragua.
  2. Using a chef’s knife, finely chop the chocolate (pieces should be no larger than an almond) and place in a glass bowl.
  3. Bring the cream to a simmer (to “smiling” as they say in France, to the point where bubbles just begin along the sides of the pan) over medium-high heat.
  4. Immediately pour the hot cream on top of the chopped chocolate, ensuring all the chocolate is covered by cream. Let sit for 1 minute to melt the chocolate.
  5. Starting at the center, whisk the chocolate and cream together until smooth and emulsified. You made ganache!
  6. Allowed to set up in a square parchment-lined pan, ganache makes the creamy center of chocolate truffles (cut into 1×1-inch squares). Melted together with half-and-half or milk, the ganache makes a dreamy sipping chocolate. Or pour warm ganache into a tart shell for a sublime chocolate tart.

Note: The ratio of chocolate to cream is of utmost importance. Be sure to weigh and measure carefully or the resulting ganache will lack both the desired taste and texture.

Print Recipe