Simple Chocolate Ganache
The chocolate ganache was created from scratch in a flash using only two ingredients. That’s heavy cream and chocolate. The ganache will be rich, creamy & fudge.This could be used as a filler or frosting on a cake. Makes an excellent drip-glaze, or truffle filling.What is the definition of Chocolate Ganache?It’s a thick, creamy, glossy glaze, icing, or sauce that goes on top of a variety of pastries. Ganache can also be used to produce truffles, thick fillings, and frosting for dishes with varied ratios of cream and chocolate. With only two ingredients: chocolate and heavy cream(or whipping cream), it's quick and easy to create.How do make scratch Chocolate Ganache?One method is on the stovetop:In a saucepan, heat up the heavy cream. Once heated (but not boiling) pour over chocolate. Whisk until the mixture is completely smoothAllow cooling until it has thickened.Next method microwave:Add chocolate to a glass bowlHeavy cream should be heated - but not to a boiling pointPour heavy cream over chocolate (semisweet).Let rest for 5 minswhisk until the mixture is smooth and creamy.HOW AND WHERE TO USE GANACHE?Ever had an eclair with the chocolate glaze on top? then you have had chocolate ganache.Here's a list of where to apply chocolate ganache;Dip: Strawberries, Marshmallows and even pretzels, this combination can be served in a fondue fountain. The Ratio is 1:2Eclairs, cupcakes and cream puffs can all use as filling. Ratio is 1:1Top on doughnuts, fritters or cake as a glaze. Ratio 1:1Cake pipping and truffles. Ratio 2:1VariationsAdd flavourings - Vanilla, orange or my favourite peppermint Add Salt- salt and sweet go hand in handSwitch out chocolate- Try white, milk, or darkSTORAGEIn the fridge, if stored in a sealed container you can keep for up to a week.If you need to keep longer you can always freeze, it will last up to 2cmonths in the freezer. To use just set in the fridge overnight. To reheat the ganache you can microwave or heat in a nonstick saucepan. Whisk until smooth.
- 8 Oz semisweet chocolate Finely chopped
- 8 Oz heavy cream or ( whipping cream)
- Pour heavy cream into sauce pan. Heat over medium heat until it begins to boil lightly( dont let it come to a full boil).
- Add to semisweet chocolate let sit for afew mins. Then gently stir until melted and smooth.
- You can use the ganache right away as a drizzle or let it thicken and cool (refrigerating will speed up the process)
- Stir the ganache a few times while in the fridge to keep it smooth.
- The chocolate ganache can be spread with a spatula once’s it entirely cool and has thicken. You can also use a handheld mixer, to whip the ganache to a light fluffy texture and gets lighter in colour
- Refigerate the chocolate ganache for up to 5 days if tightly covered. Freeze the ganache once its cooled down ( up to 3 mos). Defrost by putting in fridge. Stir frequently over low heat in a heat proof dish over top of a sauce pan of boiling water to rewarm.
You will need: 2:1 ratio for a firmer consistency for piping or making truffles 1;1 ratio is for a medium consistency for a drip cake or frosting cakes
Serving: 2CupCalories: 934kcalSaturated Fat: 46.3gCholesterol: 155mgSodium: 56mgPotassium: 499mgFiber: 6.7gSugar: 61.9gCalcium: 110mgIron: 4mg
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