About Ganache

• Ganache is thought to have been invented in Switzerland in the mid-19th century, around the time that modern baking and eating chocolates were perfected. In its simplest form, it's a very easy preparation. It calls for equal parts chocolate and heavy cream by weight, or roughly a half-pound of good chocolate for every cup of cream. Chop or grate the chocolate into small pieces, then heat the cream to a boil and pour it over the chocolate. Stir the chocolate until it's thoroughly melted and combined with the cream. Some recipes call for the addition of ingredients such as glucose, butter or vanilla to alter the flavor or texture, but those aren't necessary.

Whipped Ganache

• Ganache has a number of uses in baking and pastry-making. When it's warm and runny, it makes a beautifully glossy chocolate glaze for cakes and pastries. When chilled and permitted to set, it becomes the basis for truffles. At room temperature, when it's well thickened but not yet solid, it can be whipped like cream until it reaches a light, fluffy texture. The color of the ganache will lighten, losing its dark-chocolate sheen and coming to resemble chocolate icing or chocolate ice cream. It's very soft and spreadable, making an excellent filling or icing for cakes and cupcakes.

Using Whipped Ganache

• Plain whipped cream works well as a topping for cakes that will be served immediately, but it shrinks and deflates within a few hours. Despite its high cream content, ganache doesn't do that. The chocolate, which is solid and brittle at room temperature, provides enough structure to hold the bubbles in place and keep the foam intact. Cakes made with whipped ganache can be stored for a day or two at room temperature, or for up to a week carefully covered in the refrigerator, with no damage to their flavor or appearance.

Cautions

• Of course, there are always a few exceptions. If you live in an especially humid climate, you might find that condensation forms on your ganache-covered cake if it's been refrigerated. The only counters for that are to take the cake out at night when it's cool, or to let it come to temperature near the cool and dry air from an air conditioner. If the temperature in your serving area is above the high 80s Fahrenheit, the ganache will begin to soften within 30 to 45 minutes. Ganache on top of the cake won't deflate noticeably unless it melts completely, but ganache fillings between the layers can compress and slide when the cake is cut.