chocolate ganache
Chocolate ganache is a classic, rich, and silky chocolate sauce made from just two ingredients: chocolate and cream. It can be used to frost cakes, fill pastries, or as a dessert topping. This recipe is simple and perfect for any chocolate lover.
Equipment
- 1 heatproof bowl
- 1 saucepan
- 1 whisk or spatula
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 8 oz semisweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter Optional, for extra shine.
Instructions
- Chop the semisweet chocolate into small pieces and place it in a heatproof bowl.
- In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Once the cream is hot, pour it over the chopped chocolate. Let it sit for about 2-3 minutes to allow the chocolate to soften.
- Using a whisk or spatula, stir the mixture gently until the chocolate is fully melted and the ganache is smooth.
- If using, add the unsalted butter and mix until combined.
- Allow the ganache to cool slightly before using it as a frosting, filling, or sauce.
- You can refrigerate it to thicken or let it sit at room temperature depending on the desired consistency.
Notes
For a flavored ganache, you can add extracts like vanilla or espresso powder.
If using bittersweet or white chocolate, adjust the cream quantity slightly as needed.
The ganache can be stored in the refrigerator for up to a week. Reheat gently to restore its pourable consistency.