A delicious and versatile topping…use chocolate ganache as a frosting, a filling, the basis for truffles, cakes, pies, cupcakes, cookies, and anywhere else you want a rich blanket of chocolate!
Chocolate Ganache is a duo
Two ingredients. That’s it…just two ingredients, heavy cream and chocolate.
And the ratio? Equal parts, by weight. Using a kitchen scale would be helpful here.
I like to make dark chocolate ganache because it contrasts nicely with whatever sweet item I’m putting it on, but you can use any good quality chocolate, from milk chocolate to semisweet chocolate to make your chocolate ganache.
Notice that I said good quality chocolate…since chocolate is the main flavor, you don’t want it to be waxy or artificial tasting. And save the chocolate chips for another day (they don’t melt as smoothly).
Steps for making Chocolate Ganache
- Step 1: Chop your chocolate and place in a bowl (a serrated knife works best here).
- Step 2: Warm your cream until hot, but not boiling.
- Step 3: Pour cream over chocolate, cover with a towel, and let sit for a few minutes.
- Step 4: Stir, stir, stir…soon luscious ganache will be yours.
Ways to use chocolate ganache would be…
- as the traditional topping for Boston Cream Pie or Flourless Chocolate Cake
- as a base for Easy Chocolate Truffles
- used for a French Macaron filling
I have also spooned it over ice cream or mixed into warm milk for the best hot chocolate ever. That’s all there is to it…now go forth and melt!
Making ganache is so easy, and it adds so much to your treats. Don’t be shy about making Chocolate Ganache…you’ll be glad you did!
Slainté! L’chaim! Cheers!
Tammy
More recipes using dark chocolate
Remember, even though these recipes use dark chocolate, you can generally substitute the chocolate type of your choice!
Chocolate Ganache
Special Equipment
- serrated knife
Ingredients
- 4 oz chocolate (113g), chopped (milk, semi sweet, or dark, depending on your preference…just make sure it’s good quality)
- 4 oz heavy cream (1/2 cup, 113g)
Procedure
- Use a serrated knife to chop the chocolate into small pieces.
- Warm cream in a heavy-bottomed saucepan to just simmering (small bubbles…NOT boiling)
- Put chocolate in a heat-proof bowl. Pour cream onto chocolate and let sit about 2 minutes, then start stirring. At first it will look grainy, but keep stirring until the mixture is smooth.
- Ganache is ready to use as a drizzled frosting after cooling slightly, or as a filling when chilled and solid.
Recipe Notes
- 1-2 Tbsp of butter to add even more richness (and it firms up the ganache if you’re using to for making truffles)
- 1-2 tsp of vanilla extract (or bourbon or scotch or rum…) for more flavor after the mixture has been stirred completely.
- 1-2 tsp of corn syrup to add shine to the ganache…just add it in with the vanilla.
