The consistency of ganache doesn't just hinge on the ratio of chocolate to cream, but the type of chocolate, too. White and milk chocolates, already rich in both cocoa butter and dairy fat, don't need much cream to reach a smooth and creamy consistency, while lean dark chocolate requires a little more. For a recipe this simple, be sure to choose chocolates you love!
Why It WorksTwo types of ganache, swirled together and ready for dipping. Read the Whole Story
- Bringing the cream to a simmer, rather than a boil, keeps the chocolate smooth and creamy.
- Letting the chocolate and cream stand together prevents the chocolate from melting too fast.
- Cooling the ganaches improves their consistencies.
- For the Dark Chocolate Ganache:
- 3 ounces heavy cream (1/3 cup plus 1 tablespoon; 85g)
- 2 ounces dark chocolate, about 72%, roughly chopped (1/3 cup; 55g)
- For the White Chocolate Ganache:
- 2 ounces heavy cream (1/4 cup; 55g)
- 3 ounces white chocolate, about 35%, roughly chopped (1/2 cup; 85g)
- Pinch of salt
For the Dark Chocolate Ganache: In a 1-quart stainless steel saucier, bring the cream to a gentle simmer. When it's bubbling hard around the edges, pour over dark chocolate in a medium bowl. Let stand 30 seconds, then whisk gently to combine. Stand at room temperature until 85°F, about 8 minutes.
For the White Chocolate Ganache: In a 1-quart stainless steel saucier, bring the cream to a gentle simmer. When it's bubbling hard around the edges, pour over white chocolate in a medium bowl. Let stand 30 seconds, then add a pinch of salt and whisk gently to combine. Stand at room temperature until 85°F, about 8 minutes.
To Combine: Pour half the dark ganache into a small serving bowl, followed by half the white ganache. Then pour in half the remaining dark ganache, followed by half the remaining white ganache, then repeat. Swirl together with a toothpick and serve with fresh fruit, pretzels, shortbread cookies, or whatever you're inclined to dunk in chocolate.