For many, chocolate ganache sounds like a difficult thing. In fact, it’s really simple to make and require only two ingredients: chocolate and whipping cream.
You can use chocolate ganache for filling or decorating all sort of desserts. If using ganache for filling cakes, let it cool at room temperature and place in the refrigerator to chill until firm. When it cools, it thickens. You can always whip ganache for fluffier consistency, or use as it is.
INGREDIENTS
- Whipping cream
- Dark chocolate
STEPS
Make sure you use a good quality chocolate and that pieces you use are not too large, so they will melt easily. Use stove or microwave to heat the whipping cream. When cream is hot, pour it over the chopped chocolate or chocolate chips and allow to stand for 1-2 minute, so the chocolate could melt. Now, stir gently with a whisk until the mixture gets nice and smooth. That’s it, chocolate ganache is ready!
GANACHE RATIO
Depending on what you’re wanting to make, you can adjust the ratio of chocolate and whipping cream.
- 2 parts chocolate to 1 part cream (2:1 ratio) – thick ganache for piping
- 1 part chocolate to 2 parts cream (1:2 ratio) – for pouring over desserts, ice cream
- 1 part chocolate to 1 part cream (1:1 ratio) – for filling and frosting cakes and cupcakes
You can store ganache in the refrigerator, in an airtight container, for up to one week. It becomes more stiff once cold. If you want to soften it, heat in short bursts in the microwave.
For white chocolate ganache recipe, follow this link.
