Posts Tagged ‘Chocolate Ganache’

The ChocolateDoctor’s Ultra-Dark, Midnight Chocolate Ganache Cheesecake

Friday, September 30th, 2016
Ed Engoron, Co-Founder of Choclatique
Author of Choclatique—150 Simply 150 Elegant Desserts, Running Press, 2011

Ultra-Dark, Midnight Chocolate Ganache Cheesecake is a triple hit of dark chocolate—chocolate crust, chocolate cheesecake and chocolate ganache. Whenever the dark chocolate urge hits you can be set to go with this fabulous recipe. This is a less sweet, and darker version than the one in the Choclatique cook book. It is still very rich and sinfully delicious. It goes well served with an aged cabernet or a vintage port.

I like to garnish it with a dollop of Crème Fraîche and Choclatique chocolate curls (more chocolate you know), but you can create your own fresh seasonal topping with a compote of fresh berries—I think raspberries are the very best with chocolate.

Prep time: 40 minutes (includes, crust, cake and ganache)
Bake time: Crust 6 to 8 minutes; Cheesecake 1 hour 15 minute
Chill time: Cake 8 hours (overnight); Ganache Topping 2 hours
Yield: 12 to 14 servings

For the crust:

1 tablespoon unsalted butter (for the pan)
30 chocolate wafer cookies (Nabisco)
4 tablespoon granulated sugar
1 tablespoon Choclatique Onyx Cocoa Powder, sifted
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon pure almond extract

For the filling:
10-ounces Choclatique Private Reserve Dark Chocolate, chopped
32-ounces cream cheese, room temperature
1-1/3 cups granulated sugar
1/4 cup Choclatique Onyx Cocoa Powder, sifted
4 large eggs, room temperature

For the ganache topping:
1 cup heavy cream
8 ounces Choclatique Private Reserve Dark Chocolate, chopped
3 tablespoons granulated sugar

1/2 cup crème fraîche (recipe below)
3 tablespoons Choclatique Dark Chocolate Curls

For the Crust:

  1. Preheat the oven to 350°F.
  2. Butter a 9-inch-diameter springform pan.
  3. Wrap the bottom of the pan in aluminum foil to water proof the pan.
  4. Pulse the cookies, 4 tablespoons of sugar and cocoa powder in a food processor until finely ground.
  5. Add the melted butter and the almond extract; process until well blended.
  6. Dip the bottom of a glass in water and press down to form the bottom crust by press the crumbs evenly onto bottom of the prepared springform pan. Do not run the crust up the sides of the pan.
  7. Bake 6 to 8 minutes. Set aside to cool.
  8. Lower the oven temperature to 325°F if you are using a dark or anodized pan.

For the filling:

  1. Using a microwave oven melt the chocolate at 50% power in 15 second increments until completed melted and the chocolate has a smooth glossy finish. Set aside to cool.
  2. Pulse the cream cheese, 1-1/3 cups sugar and cocoa powder in processor until smooth.
  3. Blend in eggs one at a time.
  4. Blend in the lukewarm chocolate.
  5. Pour filling over crust; smooth top.
  6. Allow the pan to sit on a counter for 20 minutes to eliminate any air bubbles.
  7. Place the springform pan in the center of a larger pan and fill half way up with hot water creating a water bath.
  8. Bake the cheesecake for about 1 hour 15 minutes until center is just set turn off the heat and let the cake sit in the oven with the door open for another 15 minutes to prevent the cake from falling and cracking.
  9. Cool the cheese cake for 5 minutes. Run a knife around sides of cake to loosen. Do not pop the springform pan.
  10. Chill 8 hours or best overnight.

For the ganache topping:

  1. Blend the heavy cream, 8 ounces chocolate and 3 tablespoons of sugar in heavy medium saucepan over low heat until smooth. Set aside to cool slightly.
  2. Pour the ganache over the center of the chilled cheesecake, spreading to the edge of the pan.
  3. Chill until topping is set, about 1 to 2 hours.
  4. When ready to serve, release the sides of the springform and carefully transfer the cheesecake to platter.
  5. For the best flavor, always allow a cheesecake to come room temperature before serving (about an hour or so).
  6. Portion and cut the cake slices and top with crème fraîche and sprinkle with chocolate curls.

ChefSecret: In a pinch you can use Chocolate Oreo Cookies for the crust by reducing the granulate sugar to 1 tablespoon and using only half the butter.

Homemade Crème Fraîche

Yield: Makes about 1 cup

1 cup whipping cream
2 tablespoons buttermilk


  1. Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container.
  2. Cover and let stand at room temperature (about 72°F) 8 to 24 hours, or until very thick.
  3. Stir well before covering and refrigerate up to 10 days.

Special Note: Crème Fraîche is a great dessert topping for pies, puddings, cakes and this—Ultra-Dark, Midnight Chocolate Ganache Cheesecake.

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The Magic of Chocolate Ganache

Thursday, June 16th, 2011
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

KarenThis week, Karen (our senior chocolatier) and I made ganache for an upcoming video shoot for my new cookbook, Choclatique. The publisher has added QR Codes to several of the recipes’ ChefSecrets which link to a demonstrations of the ChefSecrets. All you have to do is scan the QR Code with your Smartphone and it will take you to the video. Choclatique (the book) is all about making desserts using chocolate ganaches as building blocks. Ganache may sound pretty fancy, but it is really so simple to make. Ganache is also very versatile and, best of all, virtually everyone has the skills and tools to make it can without the fear of failure.

Basic Ganache

Chocolate Stack

A basic ganache consists of just two ingredients: chocolate—dark, milk or white—and heavy cream (unless you are making a dairy-free dark chocolate ganache, but more on that secret in the book). And the method is always the same:

  • Bring the cream to a boil, then remove from the heat let it sit for a moment so as not to scorch the chocolate and then pour the cream over a bowl of chopped chocolate.
  • Let it stand, covered, for a moment to soften the chocolate, then whisk until smooth and it all comes together.
  • Cupcake with Ganache FrostingFor best results I always recommend to let it cool overnight at room temperature. Placing your ganache straight to the refrigerator after mixing can cause it to separate. The process of cooling the ganache slowly helps the molecules from the chocolate and cream to bond more securely, giving it a nice shine. So be patient.

What I love most about chocolate ganache is that it can be poured as a coating, chilled and made into truffles, whipped into a delightfully light frosting or filling or just mixed into white frosting, whipped cream or even butter for an instant, chocolaty flavor thrill.

Ganache With Panache

You can enhance any basic recipe by adding butter, pure extracts or bold flavored liqueur, i.e. Grand Mariner or Chambord. I will often use a little whisky, where appropriate, too.

Add liqueurs or extracts after mixing the cream and chocolate together. A good place to start is with 2 tablespoons per half cup of cream. Taste it (that’s always the best part) and then, if necessary, add a little more to your preferred taste. Adding extracts and other flavorings to milk and white chocolate is a great way to moderate the sweetness level of the ganache.

Depending on your chocolate, you will have a different ratio of dark or milk chocolate to heavy cream. I like to start at a 50% / 50% ratio, but with some chocolate I go as high as 60% / 40%. White chocolate may require a higher chocolate-to-cream ratio than dark chocolate. I recommend using a ratio of 70% / 30% chocolate to cream; that’s because of the lack of chocolate mass in white chocolate and the high amount of fat from the heavy cream and the milk and cocoa butter in the white chocolate. It’s okay to experiment until you get it just right. These ratios will create a firm-textured ganache that can hold its shape.

Once your ganache has cooled overnight, scoop little balls using a melon baller or small ice cream scoop and roll into a small ball. Dip the truffles in coating chocolate, or simply roll in cocoa powder, sprinkles, jimmies or sugar. These dipped truffles make wonderful, inexpensive, homemade gifts!

Using a ganache as a glaze to coat cakes, soufflés, éclairs or petit fours is a delicious and fairly simple way to create stunning desserts. For a pourable glaze that sets up soft and shiny, use equal parts chocolate and cream. I like to add a little corn syrup to enhance pourability and shine. Ganache is also great warmed in a fondue pot with fresh fruit, cookies, marshmallows or pound cake for dipping.

For an instant frosting, let it set up at room temperature, then chill. Beat with a stand mixer using the whisk attachment. Use to fill or frost cakes as you would any pre-made frosting from a can.

Shameless Plug: You will be able to find everything you ever wanted to know about ganache in Choclatique. It’s the perfect gift for brides, grooms, grandchildren’s birthdays, anniversaries… actually Choclatique (the book and chocolate) are perfect for just about any occasion. Signed copies will be available after October 1st.

CHOCLATIQUE by Ed Engoron ––––––––––––––– Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

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