Description
A rich and silky chocolate ganache made with finely chopped semi-sweet or bittersweet chocolate and heavy cream. This versatile ganache can be used as a glaze, frosting, or filling for truffles and desserts, providing a luscious chocolate finish with optional butter for extra shine.
Ingredients
Scale
Chocolate Ganache
- 8 oz (227g) semi-sweet or bittersweet chocolate, finely chopped
- 1 cup (240ml) heavy cream
- 1 tbsp unsalted butter, room temperature (optional, for extra shine)
Instructions
- Prepare Chocolate: Place the finely chopped chocolate in a heatproof bowl, ensuring it is evenly distributed to melt smoothly.
- Heat Cream: In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer. Avoid boiling to prevent burning or separation.
- Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2-3 minutes to soften the chocolate and start melting.
- Whisk Ganache: Gently whisk from the center outward until the chocolate is fully melted and the ganache is smooth, glossy, and lump-free.
- Add Butter: Stir in the unsalted butter if using, to add extra shine and richness to the ganache.
- Cool for Use: For glaze, use immediately while warm. For frosting, cool ganache for 20-30 minutes until thick enough to spread comfortably.
- Make Truffles: Chill the ganache until firm, then roll into balls to create delicious chocolate truffles.
Notes
- Use good quality chocolate for best flavor and texture.
- Do not overheat the cream or let it boil to prevent the ganache from curdling.
- The butter is optional but helps create a glossy finish.
- Ganache consistency can be adjusted by varying cooling times based on intended use.
- Store unused ganache covered in the refrigerator and gently rewarm before reuse.
