chocolate ganache
Chocolate ganache is a rich, glossy mixture made from chocolate and cream. It can be used as a filling, frosting, or glaze for cakes and pastries. This easy recipe creates a luscious ganache that is sure to impress.
Equipment
- 1 medium saucepan
- 1 heatproof bowl
- 1 whisk or spatula
- 1 set measuring cups and spoons
- 1 serving dish or container
Ingredients
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped or chocolate chips
- 1 tablespoon unsalted butter optional, for extra shine
Instructions
- In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Remove the saucepan from heat and add the chopped chocolate (or chocolate chips) to the hot cream.
- Let it sit for 2-3 minutes without stirring, allowing the chocolate to melt.
- After the resting period, gently whisk the mixture until it becomes smooth and shiny. If desired, add the unsalted butter and continue to whisk until fully incorporated.
- Allow the ganache to cool at room temperature or refrigerate for a thicker consistency, depending on your use.
- For a different flavor, you can add a splash of vanilla extract or a pinch of sea salt, if desired.
Notes
For a different flavor, you can add a splash of vanilla extract or a pinch of sea salt.
Ganache can be poured over cakes for a smooth glaze or whipped and used as frosting.
Store any leftover ganache in an airtight container in the refrigerator for up to a week. Reheat gently in a microwave or over a double boiler before using.