Chocolate Ganache Recipe
This easy chocolate ganache recipe is rich, silky, and versatile, perfect for frosting, fillings, or glazes. Master this recipe with just two simple ingredients and elevate your desserts to the next level!
Ingredients
- 8 ounces pure chocolate chopped finely; semi-sweet or bittersweet preferred
- 1 cup heavy cream full-fat for the best texture and flavor
- Pinch of salt optional, to enhance flavor
Instructions
- Chop the Chocolate:
- Finely chop the chocolate to ensure even melting.
- Heat the Cream:
- In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Avoid boiling.
- Combine Chocolate and Cream:
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2 minutes to soften the chocolate.
- Stir Until Smooth:
- Gently stir the mixture with a spatula or whisk, starting from the center and working outward, until the ganache is silky and glossy.
- Cool or Use Immediately:
- Allow the ganache to cool slightly before using it as a glaze, or let it thicken to your desired consistency for frosting or piping.
Notes
- Chocolate Type: Use high-quality chocolate for the best results. Avoid chocolate chips with stabilizers.
- Adjust Ratios: For thicker ganache (e.g., truffles), use a 2:1 chocolate-to-cream ratio. For thinner ganache (e.g., glazes), use a 1:1 ratio.
- Storage: Store leftover ganache in an airtight container in the fridge for up to one week. Reheat gently before use.