Chocolate Ganache Recipe
Introduction
Chocolate ganache is a luscious, versatile mixture of chocolate and cream that can be used as a glaze, frosting, or truffle base. With just two ingredients, it transforms into a smooth, glossy topping or a fluffy whipped delight perfect for any dessert.
Ingredients
- 8 ounces (227 grams) chocolate
- 1 cup (240 grams) heavy cream
Instructions
- Step 1: Coarsely chop the chocolate using a serrated knife and transfer it to a heatproof bowl.
- Step 2: Pour the cream into a small saucepan and set over medium-high heat. Bring it just to a boil, then immediately remove from heat.
- Step 3: Pour the hot cream over the chopped chocolate and let it stand for 5 to 10 minutes to allow the chocolate to melt and the temperature to cool slightly (ideally between 90 to 110°F) for better emulsification.
- Step 4: Whisk the mixture in one direction until smooth, creamy, and shiny. This may take a few minutes—be patient and keep whisking.
- Step 5: For a glaze, allow the ganache to cool for 15 minutes before pouring over your dessert. For truffles, cover and chill for 1 hour until solid but still soft enough to scoop into balls. For frosting, chill for about 4 hours or until nearly solidified before using.
- Step 6: To make whipped ganache, prepare a ganache with a 1:2 chocolate-to-cream ratio and chill in the fridge for about 1 hour until thickened. Whip with an electric mixer on medium-high speed until light and fluffy. Avoid overwhipping to prevent a grainy texture; if this happens, reheat gently in a double boiler, strain, and try again.
Tips & Variations
- Use high-quality chocolate for the best flavor and texture.
- Adjust the chocolate-to-cream ratio depending on your desired consistency: more cream for a thinner glaze, more chocolate for thicker frosting or truffles.
- Infuse cream with flavors like vanilla, coffee, or spices by heating them together before pouring over the chocolate.
Storage
Store ganache in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze it for up to three months. To reuse, gently warm to soften before applying or whipping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of chocolate for ganache?
Yes, you can use dark, milk, or white chocolate depending on your preference. Just keep in mind that sweetness and melting behavior may vary.
How do I fix ganache if it becomes grainy?
If your ganache turns grainy, gently reheat it in a double boiler while stirring continuously. Strain it to remove any lumps and whisk until smooth again.
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Chocolate Ganache Recipe
- Total Time: 15 minutes to 4 hours (depending on chilling time)
- Yield: Approximately 1 1/4 cups of ganache 1x
Description
This rich and versatile Chocolate Ganache recipe provides a smooth, creamy chocolate mixture that can be used as a glaze, frosting, or truffle base. Made from just chocolate and heavy cream, it is simple to prepare yet yields professional-quality results perfect for decorating cakes, making truffles, or adding a luscious finish to desserts.
Ingredients
Basic Ganache
- 8 ounces (227 grams) chocolate
- 1 cup (240 grams) heavy cream
Additional Variations
- 8 ounces (227 grams) chocolate
- 1/2 cup (120 grams) heavy cream
- 4 ounces (114 grams) chocolate
- 1 cup (240 grams) heavy cream
Instructions
- Chop the Chocolate: Coarsely chop the chocolate using a serrated knife and transfer it to a heatproof bowl, ensuring the pieces are roughly the same size to melt evenly.
- Heat the Cream: Pour the heavy cream into a small saucepan over medium-high heat and bring it just to a boil. Remove immediately from the heat to prevent scalding.
- Combine Chocolate and Cream: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 to 10 minutes to allow the heat of the cream to melt the chocolate and cool to about 90 to 110°F, which helps the mixture emulsify properly.
- Whisk to Smoothness: Whisk the mixture gently but continuously in one direction until it becomes smooth, creamy, cohesive, and shiny. This process may take a few minutes.
- Cool or Chill as Needed: Depending on the intended use—if using as a glaze, let the ganache cool for 15 minutes before pouring; for truffles, cover and chill in the refrigerator for 1 hour until firm but malleable; for frosting, chill for about 4 hours until nearly solidified before spreading.
- Make Whipped Ganache: For whipped ganache, use a 1:2 chocolate to cream ratio ganache chilled until thickened, around 1 hour. Whip with an electric mixer using the whisk attachment, starting slow and increasing to medium-high speed until the ganache is light in color and fluffy. Avoid overwhipping to prevent graininess; if grainy, reheat gently in a double boiler, strain, and retry whipping.
Notes
- Use good quality chocolate for the best texture and flavor.
- Ensure cream is hot but not boiling to avoid burning the chocolate.
- Ganache temperature during emulsification is important—too hot or too cold will cause separation.
- Whipped ganache is ideal for frosting cakes or filling pastries.
- If ganache becomes grainy during whipping, gently reheat and strain to recover texture.
- Ratios of chocolate to cream can be adjusted depending on desired consistency.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert, Chocolate
- Method: Stovetop
- Cuisine: French
Keywords: Chocolate ganache, chocolate glaze, truffle base, chocolate frosting, dessert chocolate sauce
