Chocolate Ganache Recipe
Chocolate ganache sounds fancy, but it’s basically melted chocolate and cream playing nice together. Think of it as the superhero of desserts – smooth, rich, and ready to save any cake, cookie, or spoon in distress.
What Is Chocolate Ganache?
Ganache is a simple mix of chocolate and heavy cream. It can be a glaze, a frosting, or a dip -depending on how thick you make it. It’s like chocolate’s way of saying, “I got you.”
Ingredients
- 8 oz (225g) semi-sweet or dark chocolate (chopped)
- 1 cup (240ml) heavy cream
- 1 tsp vanilla extract (optional, but why skip it?)
Kitchen Tools Needed for Chocolate Ganache
(all are available on Amazon)
- Small saucepan for heating cream
- Heatproof bowl for the chocolate
- Spoon or whisk for stirring
- Measuring cups for cream and chocolate
- Knife and cutting board if using a chocolate bar (i love this set)
- Rubber spatula (optional, helps scrape the bowl)
- Stove or microwave for heating cream
These are all you need. No fancy gadgets required.
Prep Time
10 minutes (+ cooling time)
Servings
Makes about 1.5 cups (enough to frost a cake or drown your sorrows in moderation).
Nutrition Info (per 2 tbsp)
- Calories: 120
- Fat: 9g
- Carbs: 8g
- Protein: 1g
How to Make Chocolate Ganache
Step 1: Chop the Chocolate
Chop the chocolate into small pieces. If you’re lazy, chocolate chips work too, but chopping makes it melt smoother.
Step 2: Heat the Cream
Warm the cream in a saucepan over medium heat until it simmers. Don’t let it boil, or it’ll throw a tantrum.
Step 3: Combine and Melt
Pour the hot cream over the chocolate. Let it sit for 2 minutes (patience is key). Then stir until smooth. Add vanilla if you’re feeling fancy.
Step 4: Adjust Thickness
- Thin glaze: Use warm ganache as-is.
- Thick frosting: Let it cool for 1-2 hours until spreadable.
- Truffle mode: Chill it, then roll into balls.
Tips
- Use good chocolate. Cheap chocolate = sad ganache.
- Store leftovers in the fridge (if there are any).
Final Thought
Ganache is proof that great things happen when chocolate and cream get together. Now go pour it on everything – you’ve earned it.
Chocolate Ganache
Thick, glossy, and luxuriously rich, it drapes over desserts like a velvet blanket, promising a melt-in-your-mouth moment with every spoonful. One taste, and you’ll want to dive in face-first.
Ingredients
- 8 oz (225g) semi-sweet or dark chocolate (chopped)
- 1 cup (240ml) heavy cream
- 1 tsp vanilla extract (optional, but why skip it?)
Instructions
1. Chop Chocolate
Finely chop chocolate (or use chips, but chopped melts smoother).
2. Heat Cream
Simmer cream in a saucepan, don’t boil!
3. Melt Together
Pour hot cream over chocolate. Wait 2 minutes, then stir until silky. Add vanilla if you like.
4. Set Consistency
Glaze: Use warm.
Frosting: Cool 1-2 hours.
Truffles: Chill, then roll.
Done! (Try not to eat it all straight from the bowl.)
Notes
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