How to Make Chocolate Ganache Recipe
Introduction
Chocolate ganache is a rich, silky mixture perfect for glazing, filling, or frosting desserts. Made with just chocolate and cream, it’s simple yet incredibly versatile for any chocolate lover’s kitchen.
Ingredients
- Two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped
- 1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream
Instructions
- Step 1: Place the finely chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer, avoiding a rapid boil.
- Step 2: Pour the hot cream over the chopped chocolate and let it sit for 2–3 minutes to soften the chocolate.
- Step 3: Slowly stir the mixture with a metal spoon or small silicone spatula until the chocolate completely melts and combines with the cream. If the chocolate isn’t melting, avoid microwaving; instead, refer to troubleshooting tips.
- Step 4: Use the ganache immediately as a drizzle, or let it cool at room temperature for up to 2 hours to thicken. Refrigerating can speed up thickening, but stir occasionally to keep it smooth.
- Step 5: Once thick and cool, pipe or scoop the ganache as desired. For a lighter texture, beat the thickened ganache with a whisk attachment on medium-high speed for about 4 minutes.
Tips & Variations
- Finely chopping the chocolate helps it melt faster and creates a smoother ganache.
- You can substitute semi-sweet chocolate with white chocolate, but the texture and sweetness will vary.
- Stir the ganache gently and avoid overheating to maintain its glossy finish and smooth texture.
Storage
Store ganache tightly covered in the refrigerator for up to 5 days. It can also be frozen for up to 3 months—thaw in the fridge before use. To rewarm or thin ganache, stir constantly over low heat using a double boiler or a heat-proof bowl set over simmering water, making sure the bowl doesn’t touch the water.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, you can use milk chocolate, but it will result in a sweeter and lighter ganache with a different texture. Adjust cream amounts if necessary to achieve your desired consistency.
What if my ganache is too thick or too thin?
If too thick, gently warm it over a double boiler and stir to thin. If too thin, let it cool longer at room temperature or in the fridge to thicken before using.
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How to Make Chocolate Ganache Recipe
- Total Time: 10 minutes plus cooling time
- Yield: About 1 1/4 cups ganache 1x
Description
This easy and versatile chocolate ganache recipe uses quality semi-sweet chocolate and heavy cream to create a smooth, glossy, and rich mixture perfect for drizzling, piping, glazing, or whipping for desserts. The ganache can be used warm or cooled and whipped for different textures, making it an essential component for cakes, truffles, and other confections.
Ingredients
Chocolate
- Two 4-ounce quality semi-sweet chocolate bars (113g each), finely chopped
Cream
- 1 cup (8 ounces; 240ml) heavy cream or heavy whipping cream
Instructions
- Prepare chocolate: Place the finely chopped chocolate into a medium heat-proof bowl, ensuring the pieces are as small as possible for quicker melting.
- Heat cream: Heat the heavy cream in a small saucepan over medium heat until it just starts to gently simmer; avoid a full boil as too much heat can affect the ganache texture.
- Combine cream and chocolate: Immediately pour the hot cream over the chopped chocolate and let it sit undisturbed for 2–3 minutes to soften the chocolate gently.
- Stir ganache: Slowly stir the mixture with a metal spoon or small silicone spatula until the chocolate is fully melted and the ganache is smooth and glossy; avoid using a microwave to finish melting.
- Adjust consistency: Use the ganache while warm as a drizzle or allow it to cool and thicken at room temperature for up to 2 hours; refrigerate to speed thickening but stir occasionally for even texture.
- Whip ganache (optional): Once cooled and thickened, beat the ganache with a handheld or stand mixer fitted with a whisk attachment at medium-high speed for about 4 minutes until light and fluffy.
- Storage: Cover tightly and refrigerate ganache for up to 5 days; ganache can also be frozen for up to 3 months and thawed in the refrigerator before reheating gently over low heat using a double boiler method.
- Reheat properly: To rewarm or thin ganache, stir constantly on low heat in a double boiler or in a heat-proof bowl set over simmering water without allowing the bowl to touch the water.
Notes
- You can use white chocolate as an alternative, but keep in mind white chocolate may affect the final texture and flavor.
- Do not microwave ganache as this can cause it to seize or become grainy.
- Stir ganache occasionally while chilling to maintain a smooth consistency.
- If ganache becomes too thick after refrigeration, gently warm it with the double boiler method and stir to restore texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Keywords: chocolate ganache, chocolate sauce, dessert sauce, easy ganache recipe, semi-sweet chocolate, ganache glaze, whipped ganache
