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Bittersweet Chocolate Ganache

Ming says: Ganache and I have a history. I almost OD'd on that simple but wonderful chocolate topping years ago at Fauchon in Paris, where I was challenged by Pierre Hermé, the esteemed pastry chef there, to scale up a ganache recipe. Involved were about two thousand dollars' worth of deluxe chocolate, cream, and a thirty-gallon kettle. I miscalculated the amount of cream needed for the new recipe and soon the kettle held ganache to the very, very rim. Pierre was not amused, and neither was I. It wasn't long before there was ganache everywhere, even inside my socks.

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  • 1.

    In a medium saucepan, combine the cream and sugar and heat over medium heat just until hot.

  • 2.

    In a medium bowl, combine the butter and chocolate.

  • 3.

    Add the cream mixture and whisk until smooth.

  • 4.

    Pour the ganache into a shallow plastic or non-reactive metal container, and allow the ganache to cool to room temperature.

  • 5.

    Use or store, refrigerated. Lasts 2 weeks, refrigerated.


If at all possible, avoid using ultrapasteurized heavy cream to make this. The regular pasteurized product has a richer, deeper flavor. To break up the chocolate easily for melting, put it in a clean plastic garbage bag or large resealable plastic bag, wrap the bag in a kitchen towel, and, using a mallet or hammer, smash the chocolate through the towel.

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Andrew Graham

Fortified Wines, Dessert Wines and Sparkling Reds are the best wines to pair with Bittersweet Chocolate Ganache.


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