How to Make Ganache

1. Chop chocolate:

   Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.

2. Heat cream:

   Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don't stir—doing so will cool the ganache too quickly, making it grainy).

3. Whisk the mix:

   Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.

4. Scrape the bowl:

   Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.

How to Fix Broken Ganache

If the fat starts to separate from the cream, much like the oil in a vinaigrette, fret not. To bring a "broken" ganache back, whisk in water, 1 tablespoon at a time, until the mixture is smooth and emulsified again. Resist the impulse to add cream, which will disrupt the ratio of chocolate to fat (generally, 1 ounce chopped chocolate for every fluid ounce of heavy cream—plus 1/8 teaspoon coarse salt for every 8 ounces chocolate).

Variations

This basic ganache recipe can be used to make whipped filling, cake glaze, frosting, and more.

Warm Ganache: Cake Glaze

While ganache is still hot and fluid, it makes a showstopping pour-on cake glaze or a glossy filling for tartlets. Before pouring the ganache, set cake on a wire rack over a baking sheet. The excess will pool in the tray and you’ll be able to cleanly lift the cake away (and equally important, reuse any leftovers).

Warm Ganache: Filling

For more precise applications, such as filling tartlets, use a disposable pastry bag with a small opening, which will provide control as you pipe the liquid.

Room-Temperature Ganache: Frosting

When beaten at room temperature, ganache fluffs up like whipped cream (which, given its heavy-cream content, makes perfect sense). For a smoother and denser frosting, whip the ganache less; for a fluffier, lighter one, whip it longer.

Room-Temperature Ganache: Whipped Filling

Ganache that has cooled to room temperature can be used as a whipped filling. As it cools, stir often for 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. (1 1/2 cups ganache will yield about 2 cups when whipped.) Transfer to a disposable pastry bag with a large opening and use it as a filling for mini whoopie pies.

Room-Temperature Ganache: Whipped Frosting

Alternatively, spread whipped ganache frosting over cupcakes.

Chilled Ganache: Truffles

Refrigerated and firmed up, ganache has the perfect texture for rolling into truffles. Double or even triple batches of ganache can be used to make holiday and hostess gifts.

Chilled Ganache: Peanut Butter Truffles

The batch of truffles here was flavored with peanut butter. Adding liqueur or a flavored extract is another option, as is rolling straight-up chilled ganache.

More Ganache Ideas

Just when you think you’ve run through all the possibilities, there are more: You can alter the richness depending on the percentage of cacao beans in the chocolate. And not a drop should go to waste. When you glaze a cake and some spatters off to the side, scoop it up and serve it over ice cream or crepes. Or mix it with warm milk, and tuck into a nice cup of hot chocolate.