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Recipe: Gallery Pastry Shop’s Ganache

You can also use it as icing, or eat it with a spoon. There are no wrong answers.

This is the recipe Ben Hardy uses for filling in the Gallery Pastry Shop’s famous macarons.

Dark Chocolate Ganache

Ingredients:

  • 8 ounces (1 cup) heavy cream
  • 8 ounces dark chocolate (60% or greater), chopped into small pieces

Instructions:

  • Place the chopped chocolate into a medium, heatproof bowl.
  • Bring the heavy cream to a simmer on the stovetop over medium-low heat.
  • Once the cream starts to simmer, remove from heat and pour over the chocolate. Let sit undisturbed for two minutes.
  • Whisk until smooth. Store at room temperature for up to one week. Refrigerated for one month.

Alternative ideas:

  • To make ganache, with milk chocolate, follow the same instructions above, but use a ratio of 1.5 parts milk chocolate to 1 part heavy cream. For example: 12 ounces chocolate and 8 ounces (1 cup) heavy cream.
  • To make ganache with white chocolate, follow instructions above, but use 2 parts white chocolate to 1 part heavy cream. For example: 16 ounces white chocolate and 8 ounces (1 cup) heavy cream.
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