Chocolate ganache is one of the most versatile components for anyone making desserts. If done right, ganache is at once smooth, velvety, rich, and creamy. It can be used as a topping, a filling, a mousse, a glaze. The possibilities are endless!
How To Make Ganache
The most important thing to remember about ganache is to use the best quality chocolate you can afford – preferably a couverture. Make sure you love the flavor of the particular chocolate you are using because there is nothing to mask a flavor you’re not fond of.
Also, chips of any kind (white, dark, semi-sweet, milk) do not make for a smooth ganache. Chocolate (or white chocolate) chips are made to hold their shape when heated. I’m not saying you absolutely can not make a ganache from them, but it is extremely difficult.
You also have to be very careful about mixing it together. If you whisk it, you will wind up with bubbles in your ganache. Definitely not what you want. The best way is to stir gently with a spatula until the chocolate and cream come together.
Ganache will thicken as it sits out. And it needs to be stored in the refrigerator. When you are ready to use it, you can pop it in the microwave to reheat it.
- 1 cup chocolate pieces
- 1 cup heavy cream
- Place chocolate in a glass mixing bowl.
- Heat cream just until bubbles form around edges.
- Pour hot cream over chocolate.
- Allow to sit undisturbed for 10-12 minutes.
- Using a spatula, gently stir together until smooth. Do NOT beat!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.