chocolate ganache
Chocolate ganache is a rich and creamy mixture made from chocolate and cream, perfect for a variety of desserts like cakes, pastries, or as a dip. This versatile recipe is simple and quick to make, providing a delicious chocolate flavor for any sweet treat.
Equipment
- 1 heatproof bowl
- 1 saucepan
- 1 whisk or spatula
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 8 ounces semi-sweet chocolate, chopped (or chocolate chips)
- 1 cup heavy cream
- 1 tablespoon unsalted butter Optional, for added gloss.
Instructions
- Begin by placing the chopped chocolate or chocolate chips into a heatproof bowl.
- In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Do not bring it to a full boil.
- Once the cream is simmering, pour it over the chopped chocolate in the bowl. Let it sit for about 2-3 minutes to allow the chocolate to soften.
- After the chocolate has softened, use a whisk or spatula to stir the mixture until it is smooth and creamy. If using butter, add it at this stage and mix until well combined.
- Allow the ganache to sit at room temperature until it reaches your desired consistency. For a thicker ganache, refrigerate it for about 30 minutes.
- Use the ganache as a frosting for cakes, a filling for pastries, or as a dip for fruits.
Notes
You can adjust the proportions of chocolate to cream for a thicker or thinner ganache depending on your preference.
For flavored ganache, consider adding a splash of vanilla extract or flavored liqueur after mixing.
Store any leftovers in an airtight container in the refrigerator for up to one week. Reheat gently in the microwave or over a double boiler before use.