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?)
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.)