{"id":6386,"date":"2026-03-20T20:27:49","date_gmt":"2026-03-20T20:27:49","guid":{"rendered":"https:\/\/havewinewillpair.com\/staging\/4627\/?p=6386"},"modified":"2026-04-14T22:05:26","modified_gmt":"2026-04-14T22:05:26","slug":"chocolate-truffle-ganache","status":"publish","type":"post","link":"https:\/\/havewinewillpair.com\/staging\/4627\/chocolate-truffle-ganache\/","title":{"rendered":"Truffle Chocolate Ganache"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

Specialty Ingredient<\/h2>\n\n\n\n

Dark Chocolate
<\/strong>I used\u00a0Ghirardelli 60% cacao chocolate chips<\/a>\u00a0as a staple for ganache and other chocolate decorations. I like the rich, smooth flavor. However, I\u2019ve made this with a basic semi-sweet (in a pinch) and it\u2019s an ok ganache. My kid has no complaints.<\/p>\n\n\n\n

Equipment<\/h2>\n\n\n\n

Glass or Ceramic Bowl<\/strong>
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
<\/strong>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.<\/p>\n\n\n\n

Standard whisk<\/strong>
A basic whisk works well, but you aren\u2019t whipping this up. However it works well to make sure all the bits get incorporated when you slowly stir.<\/p>\n\n\n\n

Planning the dish<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Pairing Alterations<\/h2>\n\n\n\n

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<\/p>\n\n\n\n

Complement Recipes\/Articles<\/h2>\n\n\n\n