I’m gonna show you how to make easy chocolate ganache.

It’s literally two ingredients.
You can use it for so many things
and wait until you see what happens
when it cools and thickens up.This recipe is all about making easy chocolate ganache.
Oh, and I’m craving chocolate, so let’s get started.

Ingredients

We’ll start with the chocolate.
Now you can use either chocolate bars
and chop them up into fine pieces
or use high quality chocolate chips.
And I found these at Costco
and I love that they have 51% cacao.
The important thing is to measure them correctly.

◯ chocolate, 230 grams by weight or one and a third cups
◯ heavy whipping cream, 1 cup (230g)

If you want a ganache that you can drizzle
or pour over a cake, use a heavy whipping cream
with a 36% milk fat.
I’ve found that using a 40% heavy whipping cream
makes the mixture a little too thick.

Preparation Steps

1. Pour the chocolate chips
   into a large heat safe mixing bowl.
2. Next, bring your heavy whipping cream
   to a simmer in a small saucepan.
   You wanna stir that occasionally
   and as soon as you see a simmer,
   remove it from the heat and pour it over your chocolate.

3. Swirl the bowl a little bit
   to make sure all of the chips are covered.
   Then cover your bowl either with a lid
   or some plastic wrap and let that rest for five minutes.
   This should be just enough time to soften the chocolate.
4. Uncover and immediately start swirling the chocolate
   working from the center out.
   It’s best to use a silicone spatula here and not a whisk
   because you don’t wanna incorporate
   too much air bubbles into the ganache.
   Continue moving outwards as the chocolate melts
   and blends into the cream.
   It’s done when the chocolate has melted completely
   and incorporated in with the cream.

Now we have silky smooth, beautiful, rich ganache
and I’m pretty sure this is gonna be
the best taste test of my life
because there are so many great things you can do with it.

Uses and Serving Suggestions

First of all, one of my favorite
is to use it as a fruit dip.
So we’ve got some strawberries here.
All you do is just let them take a dunk
and you can use this as pretty much any kind of fruit dip
but I love strawberries
because strawberries and chocolate
is just something really lovely about that combination.
If you wanted to use this as a party dip
you can keep your little bain-marie,
if I’m pronouncing that right,
over the stove and just re-warm it if it thickens up
but it’ll stay soft for a bit.
Look at that, okay.
Strawberries and some of the sweet chocolate.
Okay, here we go.
That was like the perfect combination.
Match made in heaven.
Also, I wanna know, do you guys eat the green part?
I put it in my smoothies but otherwise I…

Next, it is so good as a topping for vanilla ice cream. If you’re looking for a delightful dessert, this ganache pairs perfectly with an easy three-ingredient no machine ice cream recipe.
All right, ooh, that’s a dangerous thing to throw.
And this is my favorite vanilla ice cream,
you know, shameless plug.
I love it, vanilla bean.
It has the little flecks of vanilla in it, yummy yum.
All right, and there is nothing like
a fresh tub of ice cream.
It’s like, look at this, here’s my favorite part.
When you get the first scoop, it’s like, it’s so beautiful.
It’s like the perfect scoop.
That’s what makes it so beautiful.
Yaw, come to mama.
I told you this would be the best taste test in my life.
I’m probably teasing you guys like crazy though, huh?
All right, look at that, ah, it’s so lovely.
And I am one who believes that ice cream is great
any time of year, especially when you drizzle it
with chocolate ganache.
Oh baby, okay, all right.
Let’s do one more for good measure.
Eee, I also wanna know if you guys have good tips
for keeping ice cream soft as it hangs out
in the freezer, yummy yum.
Sometimes it gets a little hard to scoop.
Okay, I think those look pretty amazing.
And now, let me get to the good part.
I think we’ll use a spoon for this, check this out.
Oh, hold me.

The chocolate sauce is still a little warm,
so it’ll melt the ice cream just enough.
And you’ll notice the consistency of a chocolate ganache
will change as it sits.
The longer it sits, the thicker it gets.
So if you wanna loosen it up
to get it more of a drizzling consistency,
just put it over the warm water.
Has been over saying that’s enough.
I’m like, pfft, I love my job.
Here we go, diving in.
Ooh, melty ice cream.
I match that chocolate does firm up pretty quickly
when it’s on cold ice cream.
Here we go.
Oh my goodness, come on.
We better hurry up this taste test so I can finish that.

Okay, and it also works really well as a glaze for cake.
So any kind of cake, you know how they,
in the bakeries, they’ll get that beautiful little
drizzle down the side?
Let me show you.
You do wanna use the ganache when it’s still soft
and drizzlable, when it still has a little bit of pour,
it’s still warm, because that’s how you get
those nice little drops down the side.

All right, now this next one,
a lot of people don’t know about it,
but if you let the ganache sit and cool for a couple hours,
it’ll thicken up nicely, and you can even refrigerate it
after that if you want it even thicker.
But all you do is beat it into the most wonderful
chocolate frosting that you can pipe on cakes and easy fluffy fudgy chocolate cupcakes.
Let me show you.
Oh, yeah.
All right, and scrape it down a couple of times
while you’re beating it.
You can see it’s lightened in color.
It is so fluffy and whipped,
and it’s about doubled in volume, I’d say.
This will frost a small cake or a dozen cupcakes nicely,
and if you want it even thicker than that,
and that’s pretty thick, look at this.
It holds its form, pretty thick right there,
but if you want it even thicker,
you can refrigerate it for 15 minutes
and it’ll whip up even firmer.
So next, what I like to do, transfer that to a piping bag,
got my large star on there.
I need a bigger spatula,
because this rinky dink one,
it’s not gonna get me very far.
Look at this, yum.
Two ingredients, it’s like the easiest chocolate frosting
really, so simple, so delicious.
Intense chocolate flavor,
and you really don’t need anything else.
Okay, we’re gonna decorate this pound cake.
I wanna show you how this puffs,
because you can make little patterns, rosettes, whatever,
decorate to your heart’s desire.
Look at this.
That’s a lot of frosting.
Just making this taste test last.
Here we go.
Look at the texture on that frosting.
Yes, ganache also is frosting.
Let’s try this.
You know what?
We’re not gonna mess around.
We’re just gonna go for it.
I’m pretty sure.
I have chocolate on my face, it doesn’t even matter.

If you’ve never made chocolate ganache before,
I hope you are convinced.
It’s just like one of those wonderful things
that every baker should know how to make.
There’s so many uses for it.
Just two ingredients, super easy.
Let me know how you guys like to use ganache.
fnata