Description
A rich and versatile chocolate ganache made with semi-sweet or bittersweet chocolate and heavy cream, perfect for glazing, frosting, or making truffles. Smooth, glossy, and easy to prepare, this ganache enhances any dessert with its luscious chocolate flavor and silky texture.
Ingredients
Scale
Chocolate
- 8 oz (227g) semi-sweet or bittersweet chocolate, finely chopped
Liquid
- 1 cup (240ml) heavy cream
Optional
- 1 tbsp unsalted butter, room temperature (optional, for extra shine)
Instructions
- Prepare Chocolate: Place the finely chopped chocolate in a heatproof bowl to ensure it will melt evenly when combined with hot cream.
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Be careful not to let it boil, as boiling can affect texture.
- Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate and allow it to sit undisturbed for 2-3 minutes. This softens the chocolate, making it easier to melt.
- Whisk to Emulsify: Gently whisk the mixture starting from the center, gradually moving outward until all the chocolate is melted and the ganache is smooth and glossy.
- Add Butter (Optional): Stir in the room temperature unsalted butter if desired, which will give the ganache an extra shiny finish.
- Cool for Usage: Let the ganache cool to your desired consistency. Use immediately as a glaze while warm, or let it cool 20-30 minutes to thicken for frosting.
- Chill for Truffles: Chill the ganache until firm, then roll into balls for delicious homemade truffles.
Notes
- Use high-quality chocolate for the best flavor and texture.
- Adjust the type of chocolate to modify sweetness and bitterness to your liking.
- If the ganache separates or looks grainy, gently reheat and whisk to smooth it out.
- Ganache can be stored in the refrigerator for up to one week; reheat gently before use.
- Butter is optional but recommended for shine and richness.
