Classic Chocolate Ganache
Chocolate ganache is made by pouring hot cream over chopped chocolate and stirring until smooth — the ratio of cream to chocolate determines whether you get a pourable glaze, a spreadable frosting, or a firm truffle filling. Dark chocolate gives the deepest flavor, though milk or semi-sweet chocolate both work well. The whole process takes under 15 minutes.
Equipment
- 1 Double boiler or a heatproof bowl over a saucepan
- 1 Whisk
- 1 Spoon
- 1 Measuring cups
- 1 Silicone spatula
Ingredients
Ganache Base
- 250 grams dark chocolate finely chopped, preferably 70% cocoa
- 250 ml heavy cream fresh
- 14 grams unsalted butter room temperature
Instructions
- Prepare your equipment by setting up a double boiler, or use a heatproof bowl placed over a saucepan with simmering water.
- Finely chop the dark chocolate and place it in a heatproof bowl.
- In a small saucepan, heat the cream over medium heat until it just begins to simmer, not boil, with small bubbles forming around the edges and steam rising.
- Pour the hot cream over the chopped chocolate. Let it sit for two minutes to allow the chocolate to begin melting.
- Begin stirring the mixture slowly with a whisk, starting from the center and gradually working outward. Continue until the mixture becomes smooth and glossy.
- Add the butter and gently stir until fully incorporated, ensuring the ganache is smooth and shiny.
- Allow the ganache to cool slightly before using it as a glaze, or let it thicken at room temperature to use it as a filling or frosting.
Notes
For a richer flavor, consider adding a splash of vanilla extract or a tablespoon of your favorite liqueur.
Nutrition
Calories: 306kcalCarbohydrates: 15gProtein: 3gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 40mgSodium: 15mgPotassium: 254mgFiber: 3gSugar: 8gVitamin A: 518IUVitamin C: 0.2mgCalcium: 44mgIron: 4mg
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