Dede Wilson

co-founder of

Dark Chocolate Ganache for Cake Balls

The chocolate that you use will greatly affect the result in terms of flavor and texture. Given the balance of ingredients suggested in this recipe, using chocolate with a cacao mass content higher than 55 percent will often cause the ganache to “break” and not come together. If this happens, just whisk in some extra chilled cream or buzz it with an immersion blender and it should come together (but it would be better to use the recommended chocolates). You can easily halve this recipe when a half batch of ganache is called for.

Makes about 2 1/2 cups

1 1/2 cups heavy cream

12 ounces semisweet chocolate, finely chopped, such as Valrhona Equatoriale or Callebaut

1. Place the cream in a large saucepan and bring to a boil over medium heat.

2. Remove from the heat and immediately sprinkle the chocolate into the cream. Cover and allow to sit for 5 minutes. The heat of the cream should melt the chocolate. Gently stir the ganache until smooth. If the chocolate is not melting, place the pan over very low heat, stirring often, until melted, taking care not to burn the chocolate. Let cool at room temperature until spreadable. The ganache is ready to use. (You may hasten the chilling process by stirring the pan over an ice bath. If it becomes too firm, or if you would like to return it to a softer state, simply place over hot water or microwave briefly.) The ganache may be refrigerated for up to 1 week or frozen for up to 1 month in an airtight container.