Ganache in 60 Seconds
Chocolate icing and decadent truffles. One recipe.
Photos by Leah Lizarondo
I made too much ganache. Now, I know what you’re thinking. There is no such thing as too much ganache. Normally, I would never utter something quite so preposterous. But I was already anticipating eating a lot of ganache because I was icing a cake with it. The quantity of ganache I ended up with, though … inconceivable.
I know you’re still unconvinced.
Maybe it was a silly thing to say. All right. It is a silly thing to say. There is no such thing as too much ganache. I take it back.
Clearly, the easiest way to use surplus ganache is to get a spoon and dig in. There is absolutely no shame in that. But why do that when you can upcycle? What if I told you that you can take that ganache and work some additional magic the same way Tom Ford can work magic on that dress you scored at the Red, White and Blue last weekend?
You, my friend, can turn your leftover ganache into decadent truffles.
Before we even get into truffle territory, let’s start from the beginning.
Ganache icing. As a burgeoning Iron Chef, this is one of the best tricks up your sleeve. Once you know this magical ratio, your cakes, cupcakes, brownies and even bananas will never be the same. Ganache makes everything better. And it’s easy to make — and requires just two ingredients! You’re only two ingredients away from posting your most-liked Instagram photo this month. #chocolateganache that.
Now, let’s talk truffles. They look like they’re hard to make, too. Lies! All you need to do is cool that ganache a little bit until it becomes firm enough to roll into little bites of heaven. Make it fancy by covering it with cocoa powder, chopped nuts, coconut — whatever strikes your fancy. As an added bonus, there is something completely meditative about rolling the chocolate between your hands one by one … until you reach the point where you lift the bowl to lick the leftovers.
Hey, it’s still Zen.
Chocolate Ganache Icing
Yield: Enough for a 9-inch, two-layer cake
- 1 pound chocolate chips (I like the Enjoy Life Brand)
- 1 ½ cups milk (I like using thick coconut milk, hazelnut milk or almond milk)
1. Pour the milk into a small saucepan and gently heat, but do not bring to a rolling boil.
2. Once hot, remove from heat and pour in all the chocolate chips.
3. Stir until all the chocolate is melted and the mixture is unbelievably glossy.
4. Resist the urge to lick it all. Ice your cake like a star.
1. Cook as you would the icing.
2. Refrigerate until the mixture is firm enough to roll into balls.
3. Roll and coat with: chopped or crushed nuts, cocoa powder and/or grated coconut