Our Baking Tip Series continues with a tip from my culinary school friend- Tina! aka Tina Beana!! Miss you and your whisking style! 😉
Use a spatula or small whisk to mix chocolate ganache! Chocolate ganache is one of the best things in the world. Creamy, chocolaty, and oh just fantastic. You can use it to fill macaroons or sandwich cookies, drizzle on top of cakes or ice cream, as icing on a cake, or use a whole lot of it and fill an entire tart.
There are several different recipes- the easiest to remember is half heavy whipping cream and half chocolate of your choice broken into small pieces. The best way is to do this by weight. For example, 200g heavy whipping cream and 200g bittersweet chocolate.
To make the ganache, heat the cream until just simmering and pour over the pieces of chocolate. I will let mine sit for just a second (about 10 to be more exact) to allow the chocolate to start melting. Then start mixing the two together. There are a couple ways of doing it but the most important thing to remember is to avoid air bubbles! Tina suggests using a spatula because it’s a lot easier to avoid that whipping action that’s so fun to do with a whisk. I like using a small whisk- just no whipping! Move the whisk or spatula in small circles around the parameter of the bowl, moving the bowl as you go. The chocolate and cream will start coming together, first as streaks, it might even look curdled, then as a smooth mass. The important part here is to not overdue it. Once there are no chunks of chocolate left, you’re done!
Now’s the point though where you have to decide what you want to do with your ganache. Use asap if you want a smooth finish, ie if you’re filling a tart like the one above or glazing something. Or stick it in the fridge, or just leave at room temperature, and as it cools, the ganache will thicken enough to use as an icing, filling, or several other things!
Well……………… actually, here’s another tip, let it cool in the fridge, up your cream content a bit (or not!) and whip it! Go for it! For a fantastic, killer, chocolate whipped cream! you heard me! I piped this on top of mini chocolate cheesecakes and then sprinkled grated chocolate on top. To make it even easier, make the chocolate ganache in the bowl you’re going to whip it in. This can be done by hand or in a mixer with a whisk attachment.
Ready for a triple pointer! Add espresso powder to the cream for a chocolate coffee ganache… Pow!
Let me know your great baking tips! I would love to feature them on my blog!