Nearly Foolproof Ganache Food

PERFECT CHOCOLATE GANACHE + HOW TO GLAZE A CAKE!

Steps:

• Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
• Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes and you'll get excited.
• Once it's velvety, let it sit uncovered at room temperature (70˚F) for about 15 minutes before pouring it over your cake. It was perfect for glazing the entire surface of a cake roll after 15 minutes (it should coat a spoon nicely when ready for cake coverage - set your timer!).
• Place cake on a wire rack over a rimmed platter or rimmed baking sheet. Pour your ganache evenly over the top of your cake until desired coverage is reached. You can lift up the wire rack and re-use the chocolate ganache that drips onto the platter.

SUPER SIMPLE PERFECT CHOCOLATE GANACHE

Steps:

• Pour cream into a microwave-safe bowl; heat in microwave on high until very hot, 1 to 2 minutes. Add chocolate chips to heated cream; whisk until smooth.
• Place chocolate-cream mixture in the freezer until ganache is cold and starting to thicken, stirring every 5 minutes, about 10 to 12 minutes.
• Spoon ganache into a resealable plastic bag and refrigerate until completely cooled, 15 to 30 minutes.
• Cut a corner from the plastic bag and pipe ganache.

CHOCOLATE GANACHE

Steps:

• Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

GANACHE FROSTING

Steps:

• Place the chopped chocolate into the bowl of a food processor.
• Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

MASTER GANACHE

Steps:

• Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.
• Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
• Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
• Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)
• Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl.
• Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.

NEARLY FOOLPROOF GANACHE

Steps:

• In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring.
• (Alternatively, combine in a bowl and microwave at low heat for 2 minutes. stir. continue cooking in 30 second blasts, stirring in-between).
• Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together.
• It may appear curdled, but keep stirring or whisk vigorously; it will smooth out.
• If too thick to pour, whisk in hot water a tablespoon at a time.
• Taste for salt and adjust the seasoning.
• NOTE: This mixture can be used in many ways. Serve it warm to hot as a sauce over ice cream. Warm, you can pour or pipe it over a cake, cupcakes, or cookies; it will set to a soft, rich glaze. Let it cool to room temperature and whip it in a mixer to make a fluffy frosting. Or chill it, then roll into balls and dust with cocoa powder to make truffles. Refrigerate leftovers in a jar; it will keep indefinitely.