Chocolate ganache is the beautiful, velvety chocolate sauce that’s used to make a billion desserts. We used it at the bakery we used to own to ice and fill cakes, make buttercream, dip cookies in, and is even good as a topping for ice cream. It’s just two simple ingredients, and one of them is sweet, rich chocolate. You’re going to love how simple and delicious it is!
How do you make chocolate ganache?
Heat the cream in a small saucepan until it comes to a boil. Pour hot cream over chopped chocolate and allow to sit for about a minute to soften the chocolate. Stir the mixture with a small whisk or a spatula until all of the chocolate melts and the chocolate becomes smooth and shiny.
If there are still some bits of chocolate that have not completely melted (this is common in the winter when the temperature is cool inside the house), pop it in the microwave for no longer than 5-second intervals at a time. You may also continue to melt it over a double boiler. Be careful not to burn the chocolate!! There’s nothing that can fix burned chocolate 🙁
Ganache thickens as it cools. If you have any left, refrigerate it and make chocolate truffles the next day, or put a spoonful in a cup of hot milk for the best hot chocolate ever! Enjoy!
CHOCOLATE GANACHE
Ingredients
- 6 ounces semi sweet chocolate, coarsely chopped
- 3/4 cup heavy whipping cream
Instructions
- Heat the cream in a small saucepan until it comes to a boil.
- Pour hot cream over chopped chocolate and allow to sit for about a minute to soften the chocolate.
- Stir the mixture with a small whisk or a spatula until all of the chocolate melts and the chocolate becomes smooth and shiny.
- If there are still some bits of chocolate that have not completely melted (this is common in the winter when the temperature is cool inside the house) pop it in the microwave for no longer than 5-second intervals at a time.
- You may also continue to melt it over a double boiler. Be careful not to burn the chocolate!!
- There’s nothing that can fix burned chocolate 🙁
- Ganache thickens as it cools.
- If you have any left, refrigerate it and make chocolate truffles the next day or put a spoonful in a cup of hot milk for the best hot chocolate ever!
- Enjoy!
Here’s a Pin for your Pinterest
Dimitra,
many years ago, i worked in a Swiss family bakery in Saint Louis, MO., Wilhelm Seif Family Konditorei. His sisters were the sweet side of their baked goods, including various usage of their block Swiss chocolate…….they used a candy thermometer to heat their chocolate until 180 deg. F, no higher! and the rest as you described making the ganache……..I often was the one who stirred the warmed fresh cream/milk into their hot chocolate for the needed ganache.
richard