My Go-To Dark Chocolate Ganache, turned into chocolate truffles - with Chef Dominique Ansel

Make this easy and delicious recipe for My Go-To Dark Chocolate Ganache from my new book, Everyone Can Bake (out NOW in print & e-book at DominiqueAnselBook.com). We use this silky 4-ingredient ganache in our kitchens for glazing and filling cakes. But you can also easily turn them into melt-away chocolate truffles too. Here’s how:
INGREDIENTS:
220 grams (3/4 cup + 3 tbsp) heavy cream
45 grams (3 tbsp) whole milk
220 grams (7 1/4 oz semisweet or bittersweet dark chocolate,* chopped (about 1 1/4cups)
45 grams (3 tbsp) unsalted butter, at room temperature
* It’s important to use a good quality dark chocolate like Valrhona. Some chocolate bars contain additives or artificial ingredients that will prevent you from getting the silky consistency you’re aiming for when making ganache.
EQUIPMENT:
Pot
Mixing bowl
Spatula
METHOD:
1. Make the cream mixture: Combine the cream and the milk in a small saucepan and bring to a boil over medium heat. Remove from the heat.
2. Combine the cream mixture and the chocolate: Place the chocolate in a large bowl. Slowly pour the hot cream mixture over the chocolate in two additions and stir until the chocolate has melted and the mixture is smooth.*
* You’re mixing to melt the chocolate here, not to incorporate air, so stop mixing when all the chocolate has melted.
3. Finish the ganache: Add the butter and stir until fully incorporated. Let cool completely.*
* Adding butter softens the ganache and makes it smoother.
BEST FOR:
›› Filling tarts and light cakes-this is a rich filling, so I usually recommend a thin slice of chocolate ganache tart.
›› Glazing (i.e., finishing) mousse cakes when the ganache is still warm and liquid
›› Truffles (below)-ganache rolled and finished with unsweetened cocoa powder
TO MAKE TRUFFLES:
If you have extra ganache, cover the bowl and refrigerate the ganache for about 1-2 hours, or until set. Scoop a tablespoon of the chilled ganache and roll it into a ball with your hands. Scoop 65 grams (1/2 cup) unsweetened cocoa powder into a large bowl. Drop in a few balls of ganache at a time and toss to coat. Store the truffles in an airtight container in the refrigerator for up to 3 days.
Enjoy! #EveryoneCanBake
(📸 by @evansungnyc)
(Excerpt from EVERYONE CAN BAKE by Dominique Ansel.
Copyright © 2020 by Dominique Ansel. Reprinted by permission of Simon & Schuster, Inc, NY.)
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[@Howtogetafreetux]

Dominque back at it again with another great baking video!

[@samyakghosh8690]

It’s fantastic book. I love how Chef Ansel presents the anatomy of a perfect dessert - base, filling, topping. Thoroughly enjoyed reading it. Also, just for the record, i’m a huge fan of Chef Ansel and his creations :)

[@Crafted_bakes]

Loved this ganache.

[@Sarahkh87]

Thank you 🙏🏼❤

[@sonobiachaudhry3639]

Can we also whip it ?

[@kellecristina7749]

Parece estar deliciosa!

[@wsckky]

Thanks for sharing your technique and videos. Can you keep the unused/left over ganache refrigerated for use later? How long can you keep it for? Merci beaucoup 😃

[@leen1701]

Where is this bakery bdw where you make suchh delicious dessertss. Im curious to know..!

[@kimalexander4940]

What brand extra burner do you use?

[@Yuri-ux5qx]

CAN YOU COME TO INDONESIA PLEASE