So..What's Ganache?

What's Ganache, you ask? Well, it's the soft chocolate inside of a truffle! And lucky for you, it's my specialty. Also, its extremely easy to make. You can use this Ganache to make truffles, or use as a frosting for cake and/or cupcakes.  

Prep time: 5 minutes
Cook time: 5 minutes
Set time: At least two hours. (Overnight is best)

You will need:
-microwave safe bowl
-large plastic bowl
-spatula
-several small bowls for different flavors, or one bowl for one flavor

...for truffles:
-parchment paper 
-a teaspoon, melon baller, or knife
-baking sheet

...for a frosting:
-baking sheet
-raised metal cooling rack
 

Ingredients:
-2 lbs. Guittard dark cooking chocolate, chopped
-1 cup heavy whipping cream
(the ratio is always 1 cup of cream for 1 lb. of chocolate)
-If you want your truffles to be flavored, get any of your favorite extracts (organic is best), but you will only need about a teaspoon of any particular extract. Peppermint and Rum flavors are especially strong, you only need half a teaspoon for these. You can also add any herbs you like, such as lavender, cinnamon, etc.

Directions:
-Pour 1 lb. chopped chocolate into the large bowl.
-Pour 1 cup whipping cream into microwave-safe bowl.
-Microwave cream until it comes to a rolling boil, (about 3 minutes)
 -Immediately pour cream on top of the chocolate: DO NOT STIR YET!
-Exactly 3 minutes later, begin slowly folding and stirring the chocolate until smooth and shiny.

 If you want to use this as frosting for a cake or cupcakes, here are your next steps:
-(You must have already made a cake or cupcakes for this to work)
-Set cake or cupcakes on top of a metal rack as such:

-Pour ganache over the cake and allow to set.


If you want to make truffles, here are your next steps:
-If you have any flavor/extract, now is the time to stir it in.
-When the flavor is blended completely (taste it!), line the final bowl with the parchment paper.
-Pour-in your Ganache!
-Allow to set in the fridge for at least three hours, but overnight is best.
-When it has set completely, remove Ganache and scoop it out with melon baller, teaspoon or cut pieces off with a knife.
-Refrigerate for 10 minutes.
-Melt extra 1 lb. of chocolate in double-boiler or on very low in the microwave.
-At this point, you dip your rolled chocolates into the melted chocolate and place on a baking sheet lined with parchment paper. You can also add any nuts, shavings or sprinkles to the top of the truffles when the truffles are freshly dipped.
-Allow to set in fridge for an hour, or overnight.

Here are some truffles I made at work:

You did it!

Cheers, Foodies!