Make heads turn and knees buckle with this incredibly simple finishing touch of chocolate blended with heavy cream.
Not all bittersweet chocolates have the same intensity. Some are bolder than others—it all depends on the percentage of chocolate mass. I prefer bittersweet chocolate with a 60% chocolate mass. Anything over 55% chocolate mass is considered bittersweet, and from what I’ve seen, even people who don’t like chocolate enjoy bittersweet. It’s unmistakably chocolate, but not over the edge. I’d say anything that’s in the 66–72% range is for chocolate lovers only. Going higher than 72% is not recommended for ganache.
Needless to say, the manufacturing process matters, too. Look for brands that use only the best-quality ingredients.
Yield: 4 to 5 cups (enough for two 9-inch-round, three-layer cakes or 24 cupcakes)
60% bittersweet chocolate pistoles, 1½ cups
Heavy cream, 1 cup
2-quart, heavy-bottomed saucepan
1. In a 2-quart, heavy-bottomed saucepan, bring the cream to a light simmer over medium heat.
2. Meanwhile, measure the chocolate and place it in a medium-sized, heat-resistant mixing bowl.
3. Once the cream reaches a light simmer, pour it over the chocolate. Wait about 10 seconds for the cream to work its way into all of the crevices between the pieces of chocolate, then whisk to combine.
4. Let the ganache cool for 5 to 10 minutes before using.