Rich, silky ganache is the resulting alchemy of combining chocolate and cream. While it seems simple enough, there are degrees of texture to consider when making it. As a chocolate candy filling or rolled truffle, you want a ganache that is fudgy at room temp.
Chocolate Pinecone Filling
I utilized this ganache for making Truffle Pinecones (see: Making Truffle Pinecones) as part of the many delicious woodsy elements for a Forest Floor desert.
The ratio for thick chocolate ganache is 1.25:1 ratio by weight of chocolate to cream, utilizing a 60% cacao chocolate. If you want to standard semi-sweet chocolate closer to a 40% cacao, you need less cream to combine (increase to a 1:1 ratio).
You will need to work quickly to pipe this filling while it is still warm, as this becomes quite solid at room temp.
Specialty Ingredient
Dark Chocolate:
I used Ghirardelli 60% cacao chocolate chips as a staple for ganache and other chocolate decorations. I like the rich, smooth flavor. However, I’ve made this with a basic semi-sweet (in a pinch) and it’s an ok ganache. My kid has no complaints.
Equipment
Glass or Ceramic Bowl
When making smaller batches, I use basic ceramic bowl. For larger batches, I will use a glass bowl. I avoid plastic or metal when working with hot liquids.
Heavy Bottom Sauce pan or Microwave
A thicker bottomed sauce pan will provide more even heating of milk products (milk, cream, etc) with less risk or scalding. With smaller batches, I just use a coffee mug in a microwave. Fancy, I know.
Standard whisk
A basic whisk works well, but you aren’t whipping this up. However it works well to make sure all the bits get incorporated when you slowly stir.
Planning the dish
For piping ganache fillings, you will want to use without a couple hours of making while it is still warm. If it does start to harden, you can reheat to get it back to a liquid.
For stand alone truffles, you will want to make this a day or so ahead of time. The ganache will need to cool to harden so you can scoop and shape balls.
Pairing Alterations
Flavor additions: You can add a bit of flavor to the ganache filling by adding it to the cream as it is heating. Consider orange peel, ginger, cardamon, or fresh mint
