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How to Make Chocolate Ganache Recipe

★★★★★

4.9 from 65 reviews
  • Author: Isabella
  • 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

Scale

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

  1. Prepare chocolate: Place the finely chopped chocolate into a medium heat-proof bowl, ensuring the pieces are as small as possible for quicker melting.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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Find it online: https://isabellavance.com/how-to-make-chocolate-ganache-recipe/