Chocolate Ganache

Ganache is the name of a kind of approach which means adding whipped cream (and other ingredients you like) in chocolate, and it is widely used in nama chocolate, truffles, stuffing, and paste. Nama chocolate is from Japan and the word ”nama” signifies “fresh”. Chocolate Ganache has many specialties. For example, the quality of the chocolate is very soft, smooth and easy-melted. It emphasizes the original taste of chocolate and that’s also why this dessert is so wide-spread.


Last week I went home and made this dessert with my younger sister, and I found that it was not as difficult as I had thought before.

The basic ingredients are only chocolate and whipped cream but you can add some sugar, nut, wine, tea, or something. It's up to you. The ratio of chocollate and whipped cream is 1:1 and if you want your ganache softer, you can change the propotion to 1:1.2.

First, mince the chocolate and put it aside in reserve. Heat whipped cream and don't make it boil. Formal recipe has strict limits toward the temperature of all the ingredients and the environment, but in here I just make the cream hot without measuring the real temperature.



Turn off the stove, and put chocolate into the whipped cream. Cover the chocolate with cream as possible as you can.

Next, leave it alone for three minutes. It is said that this is a crucial step which determine the flavor of ganache.


After three minutes, stir the mixture in the same direction until its thickness looks like mayonnaise (美乃滋). When the mixture blend well, pour it into models.



The last step is to place it in the refrigerator, and dice it after chocolate becomes solid. The white parts are cooking paper, it prevents ganache from sticking to the model.



If you have cocoa powder, sprinkle some on the finished product because the powder not only makes it tasty but also prolong the expiration date.


Most surprisingly was that when my sister and I shared the chocolate with my "desserts-resistant" Mom, she also loved this dessert!