Good Morning America Recipes

Sherry Yard's Master Ganache

Chocolate Treat from Spago's Pastry Chef

GMA Recipes Dessert
|
Servings:8
Difficulty: Moderate
Cook Time: min

If you're a fan of chocolate desserts, you'll fall in love with Sherry Yard's latest creations. Yard, the executive pastry chef at Wolfgang Puck's Spago at Beverly Hills, shared some of her most amazing chocolate dessert recipes with "Good Morning America."

The following collection of Yard's recipes come from her new book, The Secrets of Baking. The recipe book is packed with everything from chocolate ganache to fudge fondue.

This is Yard's recipe for a basic ganache. You can use it for truffles, tarts, fillings ??? and other sweet treats. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is provided below.

This recipe is excerpted from Secrets of Baking: Simple Techniques for Sophisticated Desserts by Sherry Yard ?? 2003, Houghton Mifflin Co.

Ingredients

  • 8 ounces bittersweet chocolate
  • 1 cup heavy cream
  • Candy thermometer
  • Food processor (optional)
  • Cooking Directions

    Traditional method

    Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Big chunks will not melt. Yard prefers using a serrated knife for chopping chocolate. She says it's safer because the blade doesn't slip off the hard surface of the chocolate. And she finds it is easier to get small chunks with the serrated knife.

    Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.

    Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.

    Food Processor Method

    Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Big chunks will not melt. Yard prefers using a serrated knife for chopping chocolate. She says it's safer because the blade doesn't slip off the hard surface of the chocolate. And she finds it is easier to get small chunks with the serrated knife.

    Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave).

    Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine three times. Scrape down the sides with a rubber spatula and pulse three more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl. Yield: 2 cups

    Let the ganache sit at room temperature until it cools to 70??F. In a 65 degrees F room, this will take only 15 minutes. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster). Once the ganache reaches 70??F, it is ready to be used. At this point it can also be covered and stored in the refrigerator for up to 2 weeks.

    Variations

    Tangy Ganache: Replace all or part of the cream with cr??me fra??che.

    Earl Grey Ganache: Place 1 bag of Earl Grey tea in the cream and bring it to a boil. Cover and let it steep for 10 minutes. Remove the tea bag and squeeze over the cream. Rewarm the tea-infused cream and continue with the recipe.

    Lavender Ganache: Place 1 to 2 tablespoons lavender flowers in the cream and bring it to a boil. Remove from the heat, cover, and let it steep for 10 minutes. Strain and rewarm the lavender-infused cream, then continue with the recipe.

    Orange Ganache: Add 1 tablespoon finely grated orange zest to the cream and bring to a boil; strain into the chocolate. When the ganache is complete, add 1 tablespoon of Grand Marnier.

    Recipe Summary

    Main Ingredients: chocolate, cream

    Course: Dessert


    Other Recipes That You Might Like
    Seven-Bean Vanilla Ice Cream
    A Creamy Treat to Top Off Your Pie
    Buddy's Chocolate Ganache
    Rich Chocolate Filling
    Chocolate Ganache
    The Cake Mix Doctor's Easy Desserts
    Ganache Chocolate Truffles
    Candy Recipes from Rebecca Kolls
    Wolfgang's Apple Strudel
    Spago's Famous Apple Strudel
    Jesse Schenker's Sherry-Vinegar Chicken
    A Healthy Recipe With a Gourmet Touch
    Martha Washington's Crab Soup Recipe
    Recipe From the First First Lady in "Founding Mothers"
    Chocolate Craqueline Mousse Cake
    An Impressive Cake From the Spago Menu
    Rocco's Potato Salad
    Summer Salads From Rocco DiSpirito
     
    Latest Recipes on 'GMA'
    Foodspotting
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    PHOTO: Karen Pickus apple crisp is shown here.
    Karen's Apple Crisp Crunch Check out "GMA's" chef/food stylist's sweet apple dessert.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    More Ways To Get GMA
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS