Description
Chocolate ganache is a rich, smooth, and glossy mixture made with just two ingredients: chocolate and heavy cream. It’s perfect for glazing cakes, making truffles, or using as a decadent filling or frosting.
Ingredients
- 8 oz semi-sweet or dark chocolate, finely chopped
- 1 cup heavy cream
Instructions
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream over the chocolate and let it sit undisturbed for 2-3 minutes to soften the chocolate.
- Stir the mixture slowly and gently until the chocolate is completely melted and the ganache is smooth and glossy.
- Let it cool slightly before using as a glaze, or allow it to cool completely and thicken for use as a frosting or filling.
Notes
- Use a 1:1 ratio for glaze or pourable ganache; use less cream for a thicker consistency.
- You can use milk or white chocolate, but adjust the cream ratio accordingly.
- Let it chill in the fridge for 1–2 hours if using to make truffles.
- Ganache can be stored in the fridge for up to a week and gently reheated as needed.