Description
This rich and silky Chocolate Ganache is a versatile dessert component made from finely chopped semi-sweet or bittersweet chocolate and heated heavy cream. It can be used as a glaze, frosting, or truffle base, offering a smooth, glossy finish that enhances cakes, pastries, and confections with a deep chocolate flavor.
Ingredients
Scale
Chocolate Ganache
- 8 oz (227g) semi-sweet or bittersweet chocolate, finely chopped
- 1 cup (240ml) heavy cream
- 1 tbsp unsalted butter, room temperature (optional, for extra shine)
Instructions
- Prepare Chocolate: Place the finely chopped chocolate in a heatproof bowl, ensuring it is evenly distributed for melting.
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Be careful not to let it boil to avoid curdling.
- Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2-3 minutes to allow the chocolate to soften completely.
- Whisk Mixture: Gently whisk starting from the center, gradually working outward to combine until the chocolate fully melts and the ganache is smooth and glossy.
- Add Butter: Stir in the unsalted butter if using, which adds extra shine and richness to the ganache.
- Use or Cool: Use the ganache immediately while warm as a glaze, or let it cool for 20-30 minutes to thicken for frosting.
- Chill for Truffles: For truffles, chill the ganache until firm, then roll into balls as desired.
Notes
- Use high-quality chocolate for best flavor and smooth texture.
- Do not allow cream to boil as this can separate the fats.
- Adjust the amount of heavy cream for a thicker or thinner ganache depending on your use case.
- Ganache can be flavored with vanilla extract, liqueurs, or spices if desired.
- Store ganache covered in the refrigerator for up to one week; gently warm before use.
