Milk Chocolate Ganache
Ganache, a mixture of melted chocolate and heavy cream, is one of the foundations of a professional pastry chef’s kitchen. While warm and fluid it can be used to glaze pastries and cakes as well as making an excellent dessert sauce. Once it cools and sets to a custard-like consistency it can be spread like a frosting or used a flavoring component for simple whipped cream mousse. The following ganache recipe is made even more luscious with Kakao Berlin’s line of fine chocolate couverture. For the most accurate results, weigh the chocolate rather than measuring it if possible.
Makes about 1 pound 4 ounces
- 13.5 ounces (about 2¼ slightly rounded cups of milk chocolate coins) Kakao Berlin Bismark Milk Chocolate
- 2/3 cup heavy cream
- 2 tablespoons heavy corn syrup*
- 1½ tablespoons unsalted butter, softened
- Place the chocolate in a medium-size stainless steel or glass bowl. Put one inch of water in a medium heavy saucepan, place it on the stove and bring the water to a simmer. Remove the saucepan from the stove. Place the bowl containing the chocolate on top of the pan of simmering water. Stir the chocolate until it is completely melted. Remove the bowl from the top of the pan, dry the bottom of the bowl, and dump the water out of the saucepan.
- Place the cream and corn syrup into the sauce pan and bring to a boil. Pour the hot liquid over the melted chocolate, and then whisk it together to completely combine. Set the ganache aside and allow it to cool for five minutes. Whisk the softened butter into the ganache.
- The ganache may be used right away or poured into a storage container, allowed to cool, and then covered. It may be kept at room temperature for 3 days or in the refrigerator for about 2 weeks. The fresher it is however, the better flavor it will have.