Description
This rich and glossy Chocolate Ganache is a versatile, easy-to-make chocolate mixture perfect for glazing, frosting, or making truffles. Made from high-quality semi-sweet or bittersweet chocolate and heavy cream, it offers a smooth, decadent texture that enhances any dessert.
Ingredients
Scale
Ganache Ingredients
- 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’s ready to be mixed with the hot cream.
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Avoid boiling to prevent separation.
- Combine Ingredients: Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to soften the chocolate for easy melting.
- Whisk Ganache: Gently whisk the mixture starting from the center and working your way outward until the chocolate is fully melted and the mixture is smooth and glossy.
- Add Butter (Optional): Stir in the room temperature unsalted butter to give the ganache an extra glossy finish.
- Cool to Desired Consistency: Let the ganache cool according to its intended use: use immediately warm as glaze, cool 20-30 minutes for frosting, or chill to firm for truffles.
- Use as Desired: For frosting, spread once thickened. For truffles, chill until firm and roll into balls before serving.
Notes
- Do not boil the cream to avoid curdling or separating the ganache.
- Use high-quality chocolate for the best flavor and texture.
- Butter is optional but recommended for a shinier finish.
- Ganache can be stored covered in the refrigerator for up to 5 days; gently rewarm before use.
- Adjust cooling time depending on the climate and desired ganache thickness.
