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Chocolate and Vanilla-Bean Ganache
Recipe Summary
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
1/3 cup honey
1/3 cup heavy cream
1/2 vanilla bean, split and scraped, pod reserved
4 ounces bittersweet chocolate, finely chopped
1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened
Gallery
Chocolate and Vanilla-Bean Ganache
Recipe Summary
Yield: Makes about 1 cup
Gallery
Chocolate and Vanilla-Bean Ganache
Chocolate and Vanilla-Bean Ganache
Chocolate and Vanilla-Bean Ganache
Recipe Summary
Yield: Makes about 1 cup
Recipe Summary
Yield: Makes about 1 cup
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 1/3 cup honey
- 1/3 cup heavy cream
- 1/2 vanilla bean, split and scraped, pod reserved
- 4 ounces bittersweet chocolate, finely chopped
- 1 ounce (2 tablespoons) unsalted butter, cut into pieces and softened
Directions
Combine honey, cream, and vanilla seeds and pod in a medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand for 20 minutes.
Place chocolate in a food processor. Return cream mixture to a simmer, then strain through a fine sieve. Discard solids. Pour cream mixture over chocolate, and let stand for 1 minute. Process until smooth. Add butter, and continue to process, scraping down sides occasionally, until butter is incorporated. Let cool slightly, and then use immediately.
Reviews (29)
Add Rating & Review
13 Ratings
5 star values:
4
4 star values:
4
3 star values:
3
2 star values:
2
1 star values:
0
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Reviews (29)
Add Rating & Review
13 Ratings
5 star values:
4
4 star values:
4
3 star values:
3
2 star values:
2
1 star values:
0
Add Rating & Review
13 Ratings
5 star values:
4
4 star values:
4
3 star values:
3
2 star values:
2
1 star values:
0
13 Ratings
5 star values:
4
4 star values:
4
3 star values:
3
2 star values:
2
1 star values:
0
13 Ratings
5 star values:
4
4 star values:
4
3 star values:
3
2 star values:
2
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 4
- 3 star values:
- 3
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
07/27/2017
This is my Go-to Ganache recipe. I love that it's made with honey and is so easy to whip up. Though I've used this in her chocolate thumbprint cookies as described (they are out of this world good! Rich and oh-so-chocolatey) I've also gone on to use this ganache to top cakes, to fold into densely dark chocolate cream pies, and whipped it up after it's set into the tastiest whipped chocolate ganache frosting you'll ever have atop my gluten free quinoa chocolate cupcakes. This recipe is foolproof and it will work even with substitutions. I've made it as described above and also subbed vanilla extract and soymilk instead of cream.
Martha Stewart Member
Rating: Unrated
12/06/2011
Very easy and yummy, we loved it!
Martha Stewart Member
Rating: Unrated
12/06/2010
Very delicious! Instead of a vanilla bean, I used 2 teaspoons vanilla extract. It worked wonderfully.
Martha Stewart Member
Rating: Unrated
12/18/2008
I love my food processor and jump at the chance to use it anytime. as for the 'coarse salt" my eyes must be deceiving me because I cant find it listed anywhere. But I don't use salt in my recipes so I guess it doesnt matter. Happy Holidays to all
Martha Stewart Member
Rating: Unrated
12/14/2008
I skipped the processor part (definite overkill) and mixed it in my mixer -- you could also do it by hand. I found that I needed to strain the cream mixture as I had large chunks of the vanilla pod come off after infusing.
Martha Stewart Member
Rating: Unrated
12/14/2008
I don't understand the specification of 'coarse' salt as you are to sift it with the other dry ingredients. It doesn't sift, and it doesn't dissolve in the batter, leaving salt chunks (which aren't entirely horrible). I would recommend regular table salt and maybe just using 1/2 - 1 tsp.
Martha Stewart Member
Rating: Unrated
12/13/2008
I did not see Martha strain the cream mixture at all. As for using the processor, just adding the hot cream to the chocolate and stirring the mixture, the chocolate will melt easily! No need for processor in my opinion. And you can chop the chocolate with a knife.
Martha Stewart Member
Rating: Unrated
12/11/2008
Whole Foods is a supermarket that carries alot of products that are natural, organic, etc. They may have a larger section for those that are lactose intolerant than the regular grocery store.
Martha Stewart Member
Rating: Unrated
12/11/2008
What is whole food? Thanks.
Martha Stewart Member
Rating: Unrated
12/11/2008
Sorry about the repeated comment I posted yesterday. My computer would not stop copying the same thing for some reason or other. I had to reboot!
Martha Stewart Member
Rating: Unrated
12/11/2008
check with whole food. they may offer something else that can be used
Martha Stewart Member
Rating: Unrated
12/10/2008
Is there a substitute for the heavy cream as I am lactose intolerant!
Martha Stewart Member
Rating: Unrated
12/10/2008
1 vanilla bean = 3 tsp vanilla extract.
Martha Stewart Member
Rating: Unrated
12/10/2008
I made the original Thumbprint cookies last week, so I was excited to try the chocolate version. It differs a little from the "cooky Book". I thought the dough was easy and fun to make with children. For the filling I altered a bit, I used one tsp Real Vanilla exctract, and a half cup semi-sweet chocolate chips, I heated the mixture over a double boiler, I then filled my cookies with an unused childs medicine dropper with the still warm filling. They turned out terrific!
Martha Stewart Member
Rating: Unrated
12/10/2008
how much of Vanilla Extract would you use? Could you advise?
Martha Stewart Member
Rating: Unrated
12/10/2008
This sounds like a wonderfully flavored Ganache worth a try. My method will be different, I will use a good Vanilla Extract instead of the Bean and straining method. I also won't use my food processor. I will add the hand chopped choc to the pan of of hot honey n cream and use my hand whip to incorporate all. Then use immediately. I think this is a less wasteful method and less scraping of the food processor, blades, sides, etc. End results should be the same.
Martha Stewart Member
Rating: Unrated
07/27/2017
This is my Go-to Ganache recipe. I love that it's made with honey and is so easy to whip up. Though I've used this in her chocolate thumbprint cookies as described (they are out of this world good! Rich and oh-so-chocolatey) I've also gone on to use this ganache to top cakes, to fold into densely dark chocolate cream pies, and whipped it up after it's set into the tastiest whipped chocolate ganache frosting you'll ever have atop my gluten free quinoa chocolate cupcakes. This recipe is foolproof and it will work even with substitutions. I've made it as described above and also subbed vanilla extract and soymilk instead of cream.
Rating: Unrated
Rating: Unrated
12/06/2011
Very easy and yummy, we loved it!
Rating: Unrated
12/06/2010
Very delicious! Instead of a vanilla bean, I used 2 teaspoons vanilla extract. It worked wonderfully.
Rating: Unrated
12/18/2008
I love my food processor and jump at the chance to use it anytime. as for the 'coarse salt" my eyes must be deceiving me because I cant find it listed anywhere. But I don't use salt in my recipes so I guess it doesnt matter. Happy Holidays to all
Rating: Unrated
12/14/2008
I skipped the processor part (definite overkill) and mixed it in my mixer -- you could also do it by hand. I found that I needed to strain the cream mixture as I had large chunks of the vanilla pod come off after infusing.
I don't understand the specification of 'coarse' salt as you are to sift it with the other dry ingredients. It doesn't sift, and it doesn't dissolve in the batter, leaving salt chunks (which aren't entirely horrible). I would recommend regular table salt and maybe just using 1/2 - 1 tsp.
Rating: Unrated
12/13/2008
I did not see Martha strain the cream mixture at all. As for using the processor, just adding the hot cream to the chocolate and stirring the mixture, the chocolate will melt easily! No need for processor in my opinion. And you can chop the chocolate with a knife.
Rating: Unrated
12/11/2008
Whole Foods is a supermarket that carries alot of products that are natural, organic, etc. They may have a larger section for those that are lactose intolerant than the regular grocery store.
What is whole food? Thanks.
Sorry about the repeated comment I posted yesterday. My computer would not stop copying the same thing for some reason or other. I had to reboot!
check with whole food. they may offer something else that can be used
Rating: Unrated
12/10/2008
Is there a substitute for the heavy cream as I am lactose intolerant!
1 vanilla bean = 3 tsp vanilla extract.
I made the original Thumbprint cookies last week, so I was excited to try the chocolate version. It differs a little from the "cooky Book". I thought the dough was easy and fun to make with children. For the filling I altered a bit, I used one tsp Real Vanilla exctract, and a half cup semi-sweet chocolate chips, I heated the mixture over a double boiler, I then filled my cookies with an unused childs medicine dropper with the still warm filling. They turned out terrific!
how much of Vanilla Extract would you use? Could you advise?
This sounds like a wonderfully flavored Ganache worth a try. My method will be different, I will use a good Vanilla Extract instead of the Bean and straining method. I also won't use my food processor. I will add the hand chopped choc to the pan of of hot honey n cream and use my hand whip to incorporate all. Then use immediately. I think this is a less wasteful method and less scraping of the food processor, blades, sides, etc. End results should be the same.
All Reviews for Chocolate and Vanilla-Bean Ganache
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate and Vanilla-Bean Ganache
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
