Chocolate Ganache Recipe
Introduction
Chocolate ganache is a simple, versatile mixture of chocolate and cream that can be used as a glaze, frosting, or filling. Its rich, silky texture makes it perfect for adding a decadent touch to cakes, cupcakes, and more.
Ingredients
- 8 ounces semisweet baking chocolate, chopped (227 grams; you can substitute with good quality chocolate chips)
- 1 cup heavy cream (227 grams)
Instructions
- Step 1: Place the chopped chocolate in a heatproof bowl.
- Step 2: Heat the heavy cream in a saucepan over medium heat. Once it starts to simmer, remove it from the heat.
- Step 3: Pour the hot cream over the chocolate and stir gently until the chocolate melts completely and the mixture is smooth.
- Step 4: Use the ganache immediately as a drizzle or dip. For frosting or piping, allow it to cool and thicken to the desired consistency.
Tips & Variations
- For a glossy finish, stir the ganache gently without incorporating air bubbles.
- Add a teaspoon of vanilla extract or a splash of liqueur for extra flavor.
- Use dark chocolate instead of semisweet for a more intense chocolate flavor.
- If the ganache is too thick after cooling, warm it gently over a double boiler to soften.
Storage
Store ganache in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and stir until smooth. Reheat gently if it has hardened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use milk chocolate or white chocolate?
Yes, you can substitute milk or white chocolate, but the texture and sweetness will differ slightly. Adjust the cream amount if needed to achieve the right consistency.
How do I know when the ganache is ready for piping?
The ganache should be thick but still soft to the touch. Let it cool at room temperature or refrigerate for about 30 minutes, stirring occasionally, until it holds its shape but is still malleable.
PrintChocolate Ganache Recipe
A smooth and versatile chocolate ganache made with semisweet chocolate and heavy cream, perfect as a drizzle, dip, frosting, or piping. This simple recipe yields a rich, glossy ganache that can be used to enhance cakes, pastries, and desserts.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 1 1/4 cups ganache, enough to frost a 9-inch cake or glaze several cupcakes 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Ingredients
Chocolate Ganache
- 8 ounces semisweet baking chocolate (227 grams), chopped or good quality chocolate chips
- 1 cup heavy cream (227 grams)
Instructions
- Prepare Chocolate: Place the chopped semisweet chocolate in a heatproof bowl, ensuring it is ready for the hot cream.
- Heat Cream: Pour the heavy cream into a saucepan and heat over medium heat until it just begins to simmer. Do not let it boil; once it starts to simmer, remove the pan from heat immediately.
- Combine Ingredients: Pour the hot cream over the chopped chocolate in the bowl. Let it sit for a minute to soften the chocolate, then stir gently until the mixture is smooth, glossy, and fully incorporated into a uniform ganache.
- Use or Chill: Use the ganache immediately as a warm drizzle or dip. Alternatively, allow it to cool and thicken to room temperature or refrigerate briefly to create a thicker consistency suitable for frosting or piping on desserts.
Notes
- Ensure the cream is hot but not boiling to avoid seizing the chocolate.
- For a firmer ganache, use a higher ratio of chocolate to cream.
- Ganache can be stored in the refrigerator in an airtight container for up to one week; reheat gently before use.
- Use good quality chocolate for the best flavor and texture.
Keywords: chocolate ganache, chocolate glaze, chocolate frosting, dessert topping, easy chocolate recipe
