So here’s a classic, full-fat Ganache, as presented by Julia Child in 1989.
Julia Child’s Heavy Cream Ganache:
8 oz. sweet cream chocolate (or 6 oz. sweet and 2 oz. unsweetened)
1 c. heavy (“whipping”) cream
2 tsp. pure vanilla extract
2-to-3 tbsp. rum (optional)
Confectioners sugar (“icing” or “powdered” sugar), as required
Chop chocolate coarsely. Add to large, heavy saucepan with cream. Stir over medium heat until chocolate has melted and cream starts to simmer. Stir vigorously to combine cream and chocolate. Remove from heat and add vanilla and/or rum (see Note). Transfer hot chocolate mixture to a large stainless mixing bowl set into a larger mixing bowl filled with ice. Beat with an electric mixer or balloon whisk until mixture thickens to spreading consistency. Sift in confectioners sugar, to taste (see NP’s Further Note).
Note: Deena and I recommend Kahlua or other coffee-flavored liqueur.
Further Note: The verb “sift” is extremely important! Ignore at your peril!
- Adapted from“The Way to Cook” © Julia Child (Alfred A. Knopf)