WHY IT WORKS
Bringing the cream to a simmer, rather than a boil, keeps the chocolate smooth and creamy.
Letting the chocolate and cream stand together prevents the chocolate from melting too fast.
Cooling the ganaches improves their consistencies.
NOTES:
To save on cleanup, you can combine the cream for both ganaches in a single pot, then pour the correct amount over each chocolate on a scale. An equal amount of milk chocolate can be used in place of white.
INGREDIENTS
For the Dark Chocolate Ganache:
3 ounces heavy cream (1/3 cup plus 1 tablespoon; 85g)
2 ounces dark chocolate, about 72%, roughly chopped (1/3 cup; 55g)
For the White Chocolate Ganache:
2 ounces heavy cream (1/4 cup; 55g)
3 ounces white chocolate, about 35%, roughly chopped (1/2 cup; 85g)
Pinch of salt
DIRECTIONS
1.
For the Dark Chocolate Ganache: In a 1-quart stainless steel saucier, bring the cream to a gentle simmer. When it's bubbling hard around the edges, pour over dark chocolate in a medium bowl. Let stand 30 seconds, then whisk gently to combine. Stand at room temperature until 85°F, about 8 minutes.
2.
For the White Chocolate Ganache: In a 1-quart stainless steel saucier, bring the cream to a gentle simmer. When it's bubbling hard around the edges, pour over white chocolate in a medium bowl. Let stand 30 seconds, then add a pinch of salt and whisk gently to combine. Stand at room temperature until 85°F, about 8 minutes.
3.
To Combine: Pour half the dark ganache into a small serving bowl, followed by half the white ganache. Then pour in half the remaining dark ganache, followed by half the remaining white ganache, then repeat. Swirl together with a toothpick and serve with fresh fruit, pretzels, shortbread cookies, or whatever you're inclined to dunk in chocolate.
