The Basics: Chocolate Ganache Filling

Cooking & Baking Essentials

The Technique 

Chocolate Ganache Filling

A simple combination of chocolate & cream may be used numerous ways to create all sorts of bake shop fundamentals. The ratio alone may vary the end result from a sauce to accompany cakes & pies or tweaked ever so slightly to serve as the foundation for rich, decadent tart fillings. Beyond the basics, extra sugar, butter & extracts may be added to the mixture as you please to adjust the flavor, too. I decided to highlight this particular combination to illustrate the consistency desired for tarts in particular. It looks very thin once heated & blended, however allowing it to stand at room temperature will firm it slightly. Once chilled, the filling becomes the ideal texture– smooth & creamy when ready to serve them. 

Chocolate Ganache Filling
makes about 1 1/2 cups

1 cup plus 2 Tbsp heavy cream
6-oz quality bittersweet chocolate

Microwave the cream & the chocolate in a glass bowl on High power 1 minute, stirring every 15 seconds. Whisk the mixture until completely smooth. Let stand at room temperature 25 minutes. Gently stir the mixture using a rubber spatula. Use as directed in specific recipe applications.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Chocolate Ganache Filling

Consistency is key when making a rich, delicious tart. Follow these pointers for success in your own kitchen.

The Technique

Once the chocolate mixture has been heated & whisked together until smooth, allow it to stand at room temperature before using. It will form a skin over the surface & thicken slightly. Gently stir the ganache before filling tartlet shells. For this recipe application, be certain not to over blend as the consistency will thicken too much & that’s another lesson worth visiting soon.

The Tune
“Summertime” Billie Holiday
httpa://www.youtube.com/watch?v=uYUqbnk7tCY

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Be sweet.