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1 cup whipping cream
3 oz baker's bittersweet choc. (which is 67% cacao....3 squares)
2 tsp sugar
3 oz baker's bittersweet choc. (which is 67% cacao....3 squares)
2 tsp sugar
- Place chopped chocolate in a medium-sized bowl.
- Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
- Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
- Let stand for 15mins to be sure all chocolate is melted.
- Stir ganache gently until perfectly smooth, let cool.
- Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
- When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
- Spread whipped ganache immediately, as it will firm as it sits.
- NOTE: if using 50-60% bittersweet chocolate, use 4 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 3.5 oz of chocolate and omit sugar; if using 66-72% chocolate, use 3 oz and add the optional sugar to give the ganache a bit of'lift'.
