Recipe Card - Chocolate Ganache Recipe

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Chocolate ganache, produced with 2 ingredients, is versatile and delicious. It easily enhances cakes, cupcakes, and fruits as a frosting, glaze, or dip. You can adjust this quick and easy chocolate ganache recipe for consistency and use it with or without cream. This guide lets you make bakery-quality ganache at home with professional suggestions for optimum results and preservation.

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Prep Time 10

Cook Time 5

Course Dessert, Dessert Sauce

Cuisine French

Servings 8

Calories 234 kcal

Ingredients

Chocolate 8 ounces: Use high-quality chocolate for the best flavor. Dark, semi-sweet, or milk chocolate all work well, depending on your preference. For a sweeter ganache, opt for milk chocolate, and for a more intense flavor, choose dark chocolate. If using chocolate chips, ensure they’re high-quality, as some brands include stabilizers that can affect texture.
Heavy Cream 1 cup: Heavy cream is the classic choice for creating a smooth and glossy texture. If you’re looking for a dairy-free or lighter option, you can substitute with coconut cream or whole milk, though the texture may differ slightly.

Instructions

Start by finely chopping your chocolate into small pieces. This helps it melt quickly and evenly. Place the chopped chocolate into a medium heatproof bowl and set aside.
Heat the heavy cream in a small saucepan over medium heat. Bring it just to a simmer—bubbles will form around the edges, but do not let it boil. Overheating the cream can cause the ganache to split.
Pour the hot cream over the chocolate, ensuring all pieces are covered. Let it sit undisturbed for about 2-3 minutes. The heat from the cream will melt the chocolate, making it easier to combine.
Using a spatula or whisk, gently stir the mixture in small circles, starting from the center and gradually expanding outward. This technique ensures a silky smooth texture. If the chocolate doesn’t fully melt, place the bowl over a pot of simmering water and stir gently.
For a thicker ganache suitable for frosting, let the mixture cool to room temperature, then refrigerate until slightly firm. Whip it with an electric mixer to achieve a fluffy consistency.
If you’re using milk instead of cream, the ganache will be slightly thinner but just as delicious. For chocolate ganache without cream, add a tablespoon of butter to maintain the creamy texture.

Video

Notes

Use the Best Chocolate: High-quality chocolate ensures a smooth, luxurious ganache. Avoid cheap baking chocolate, as it may contain stabilizers that affect the texture.
Temperature Matters: Heat the cream only until it simmers—don’t let it boil, as overheating can cause the chocolate to seize.
Chop Chocolate Finely: Finely chopped chocolate melts faster and more evenly when mixed with hot cream, preventing lumps.
Adjust Ratios for Your Needs: For a thinner chocolate ganache sauce, add more cream. For thicker frosting, use a higher ratio of chocolate to cream.
Fix Separated Ganache: If your ganache splits, add a splash of warm milk or cream and whisk until it comes back together.
Substitute Smartly: To make chocolate ganache without cream, use coconut cream or whole milk, but note the texture might be slightly different.
Double the Recipe: Simply double the quantities of chocolate and cream, keeping the ratio consistent for a larger batch.

Storage and Freezing:

You can keep extra ganache in the fridge for up to a week in a jar that won’t let air in. To warm it up again, do it slowly in the microwave or over a double pot while stirring it often. You can also freeze ganache for up to three months. After thawing overnight in the fridge, heat it to restore structure.

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