Description
A rich and smooth chocolate ganache made by melting semi-sweet or bittersweet chocolate with hot heavy cream, optionally enhanced with butter for extra shine. This versatile ganache can be used as a glaze, frosting, or for making truffles, offering a deliciously glossy finish and velvety texture.
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 to ensure it melts evenly when the hot cream is added.
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, being careful not to let it boil as boiling could separate the cream.
- Combine Ingredients: Pour the hot cream over the chopped chocolate and allow it to sit undisturbed for 2-3 minutes. This softens the chocolate, preparing it for smooth melting.
- Whisk to Smoothness: Gently whisk the mixture beginning from the center and gradually moving outward until the chocolate melts completely and the ganache achieves a smooth, glossy texture.
- Add Butter (Optional): Stir in the unsalted butter if desired, which enhances the sheen and richness of the ganache, then allow it to cool to your desired consistency depending on its use.
- Use as Glaze: For a shiny glaze, use the ganache immediately while it is warm and pourable.
- Use as Frosting: Let the ganache cool for 20-30 minutes until it thickens enough to spread easily over cakes or cupcakes.
- Make Truffles: Chill the ganache until firm, then scoop and roll into balls for decadent chocolate truffles.
Notes
- Do not boil the cream to prevent separation and grainy texture.
- Use good quality chocolate for best flavor.
- Ganache consistency changes as it cools, so adjust cooling time based on intended use.
- Butter is optional but recommended for a glossy finish and smoother texture.
- Store leftover ganache in the refrigerator covered; gently reheat when needed.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert Sauce
- Method: Stovetop
- Cuisine: French
