Milk Chocolate Ganache Master Recipe
recipe from Sherry Yard
Yield: 1 1/3 cup
8 oz milk chocolate
1/2 cup + 2 tbsp heavy cream
1 tbsp light corn syrup
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Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Place chocolate in medium heat-proof bowl.
Bring the cream and corn syrup 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 over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let 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.
Let the ganache sit at room temperature until it cools to 70F. Once cooled it is ready to be used. At this point, it can also be covered and stored in the refrigerator for up to 2 weeks.
Caramel Ganache
Yield: 1 3/4 cups
This recipe can be used as a caramel truffle or tart/cake filling.
4 oz bittersweet chocolate
4 oz milk chocolate
1/2 cup sugar
2 tbsp water
1 tbsp light corn syrup
1 cup heavy cream
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Using a serrated knife, finely chop the dark and milk chocolates into 1/4 inch pieces and place them in a medium heat-proof bowl. Set aside.
Combine the sugar, water, and corn syrup in a medium saucepan and stir them together. Cover and cook undisturbed over medium heat for 4 minutes. Uncover and continue to cook until the mixture reaches 350 F, about 6 minutes. It will be deep amber in color. When the caramel is ready, remove it from the heat and let it sit for 30 seconds.
Meanwhile, bring the cream to a boil in a small saucepan over medium heat. Pour the cream into the caramel, stirring carefully to combine. This is now caramel sauce.
Pour the hot caramel sauce over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let 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.
Allow the temperature of the ganache to drop to 70 F. It will now be firm enough to roll, pipe or spread. If it is not going to be used right away, it can be stored in the refrigerator for up to 2 weeks.
Bittersweet Chocolate Ganache Master Recipe
Yield: ~2 cups
8 oz bittersweet chocolate
1 cup heavy cream
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Using a serrated knife, finely chop the chocolate into 1/4-inch pieces.
Place chocolate in medium heat-proof 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 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.
Let the ganache sit at room temperature until it cools to 70F. Once cooled it is ready to be used. At this point, it can also be covered and stored in the refrigerator for up to 2 weeks.
White Chocolate Ganache Master Recipe
recipe from Sherry Yard
Yield: 1 1/2 cups
8 oz white chocolate
4 tbsp unsalted butter, softened
1/4 cup heavy cream
1 tbsp light corn syrup
1 tbsp dark rum (or raspberry or orange liqueur)
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Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Place chocolate in medium heat-proof bowl with the butter.
Bring the cream and corn syrup 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 over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let 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. Add rum/liqueur once smooth.
Let the ganache sit at room temperature until it cools to 70F. Once cooled it is ready to be used. At this point, it can also be covered and stored in the refrigerator for up to 2 weeks.
Orange Ganache
1 bittersweet chocolate ganache master recipe
1 tbsp orange zest, finely grated1 tbsp Grand Marnier
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Add orange zest to the cream and bring to a boil. Immediately strain into the chocolate. When ganache is complete, add Grand Marnier.
If Your Ganache is Broken
Divide the ganache in half. Warm one half over a double boiler to 130F. The fat melts and pools, making the mixture thinner. Cool the other half to 60F but stirring it over a bowl of ice. Once the two halves have hit their temps, slowly stream the warmer ganache into the cooler and stir to combine
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