Chocolate Ganache
User Reviews
4.9
Chocolate Ganache
Description
This traditional Chocolate Ganache involves heating heavy cream until just before boiling, then pouring it over finely chopped semi-sweet chocolate. Allowing the mixture to sit for several minutes melts the chocolate gently, reducing the need for additional heat. Stirring brings the ganache to a smooth, glossy consistency without incorporating air bubbles, which preserves its silky texture.
The ganache can be used immediately as a warm drizzle over cakes, or cooled and refrigerated to thicken and firm for other applications like piping decorations or scooping to make truffles. Adjusting the ratio of chocolate to cream can modify the thickness: more cream results in a thinner glaze, while more chocolate produces a thicker coating.
Chopping the chocolate finely before mixing aids in melting uniformly and achieving a smooth final product. Using a metal or heat-safe glass bowl prevents contamination and maintains the ganache's quality. For white chocolate ganache, less cream is needed due to its softer texture, and care must be taken to avoid overheating to prevent splitting.
Ingredients
- ½ cup heavy cream (120ml)
- 1 cup semi-sweet chocolate chopped (180g)
Instructions
- Heat the cream in a small saucepan over medium heat until very steamy and just about to boil. (You can also heat it in the microwave for 1 to 2 minutes until very hot.)
- Meanwhile, place the chocolate in a medium bowl.
- Pour the hot cream over the chocolate and set aside for 5 minutes, allowing the chocolate to melt from the heat of the cream.
- Stir the chocolate and cream together until fully combined, smooth, and glossy. If there are a few pieces of chocolate left unmelted, you can microwave the ganache at 50% power for about 10 seconds and mix again.
- You can use the hot ganache to drizzle over cakes. Or, press plastic wrap to the surface of the ganache and set it aside to cool completely and firm up, about 4 hours. A firm, set ganache can be piped or scooped. Ganache can be covered and refrigerated for up to 1 week.
Notes
- Chop chocolate finely to ensure smooth melting and texture.
- Use a metal or heat-safe glass bowl to prevent off-flavors and maintain glossiness.
- Let hot cream sit on chocolate for 5 minutes before stirring to minimize mixing time and maintain smoothness.
- Stir with a silicone spatula or wooden spoon to avoid incorporating air; do not whisk.
- Adjust cream-to-chocolate ratio to change ganache thickness: more cream for thinner glaze, more chocolate for thicker coating.
- For white chocolate ganache, reduce cream to about two-thirds cup and avoid boiling cream to prevent splitting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cup
Amount Per Serving
Calories 945 kcal
% Daily Value*
| Calories | 945kcal | 47% |
| Carbohydrates | 63g | 21% |
| Protein | 9g | 18% |
| Fat | 73g | 112% |
| Saturated Fat | 44g | 220% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 97mg | 32% |
| Sodium | 33mg | 1% |
| Potassium | 737mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 45g | 90% |
| Vitamin A | 1225IU | 25% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 125mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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