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1
Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan.
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2
Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily.
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3
Place the chopped chocolate in a medium-size mixing bowl.
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4
Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate.
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5
Then, slowly whisk until smooth and homogenous.
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6
Do not add all of the hot cream to the cold chocolate at once.
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7
The shock of the temperature extremes will cause the fat in the chocolate to separate.
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8
As the chocolate melts, you will see some elasticity if there is no fat separation.
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9
This means the chocolate still has an emulsion; the fat molecules are still holding together.
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10
If the ganache separates, it loses its elasticity, collapses, and becomes very liquid.
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11
I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate.
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12
Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
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13
If the ganache separates, it is very easy to fix.
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14
Simply add a small amount of cold cream and whisk well.
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15
This will bring the ganache back together.
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16
The ganache should be thick, shiny, and smooth.
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17
Add the desired flavoring and mix until fully incorporated.
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18
Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula.
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19
Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature.
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20
I usually make the ganache at the end of the day and let it cool overnight.
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21
As it cools, it will thicken and set.
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22
When the ganache has cooled to the consistency of toothpaste, use an offset spatula to cover the cake layer with the ganache.
