>If you’re searching for a delicious chocolate ganache recipe, you’ve come to the right place.
Making a Good Chocolate Ganache
Making a good chocolate ganache doesn’t have to be complicated. It only takes two ingredients: chocolate and some kind of liquid. You can use it for all sorts of desserts like eclairs, rich and fudgy chocolate cake with decadent fudge frosting, donuts, or truffles.
Ingredients
- ○ 1 cup chopped chocolate (semi-sweet, bittersweet, or milk chocolate)
- ○ 1 cup heavy cream, scalded (just under boiling)
- ○ For Coffee Ganache: 2 tablespoons hot coffee (to start)
- ○ Optional additions: A splash of vanilla, a pinch of salt
Instructions
- Chop the chocolate: Break down your chocolate into small, fine pieces. This helps it melt quicker and smoother.
- Heat the cream: Gently heat your heavy cream until it’s just about to boil, or “scalded.”
- Combine: Pour the hot cream over the chopped chocolate in a bowl. Let it sit for about a minute without stirring.
- Whisk: After a minute, whisk the mixture well until it’s smooth and silky.
Tips & Variations
You can adjust this basic ganache to get different textures or flavors.
For a Thicker Ganache (like for a drip cake or dipping)
If you want a thicker ganache, like for a drip cake or a firmer glaze for fudgy brownies, use less liquid. A common ratio for a drip is about three parts chocolate to one part liquid. If your ganache is too runny after making it, simply add in more chopped chocolate. For example, if you made a 1:1 ratio ganache, try adding an extra half cup of chocolate. If it needs a little help melting, you can microwave it for a few seconds on low power.
Coffee Ganache
You don’t just have to use cream! Coffee works great and adds a nice flavor. Here’s how to do it:
- Chop your chocolate finely.
- Pour 2 tablespoons of hot coffee over the chocolate.
- Let it sit for a few seconds to start melting.
- Whisk until combined. If the chocolate isn’t fully melted (the coffee can cool quickly), microwave it on 50% power for 10-15 seconds, then whisk again until smooth.
Other Liquids & Flavors
You can experiment with all sorts of liquids. Brandy works well for truffles, and you can even add a splash of vanilla extract or a pinch of salt to your ganache for more depth of flavor. Just whisk them in once your ganache is smooth.
Melting Methods
- Double Boiler: If you’re using a double boiler, place a glass bowl over a pot of simmering water. Make sure the bottom of the bowl doesn’t touch the water. Add your chocolate and liquid, then stir until it’s almost melted. Take it off the heat and let the residual warmth finish the job.
- Microwave: If you’re microwaving to help melt, use 50% power and do it in short bursts (10-15 seconds) to prevent the chocolate from burning.
Once you have your ganache, you can use it on just about anything. Enjoy!