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Chocolate Ganache

With just 2 ingredients you can make a chocolate ganache that can be used for fillings for cakes, glazes, dipping, and even turned into an amazing frosting!
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: chocolate
Keyword: chocolate, ganache
Author: Heather Perine

Ingredients

For 1:1 Ratio (for thick glazes, fillings and frosting)

  • 8 ounces chocolate chips or chopped
  • 1 cup (8 ounces) heavy cream

For the 2:1 Ratio (for fudge like ganache that can be used for truffles)

  • 8 ounces chocolate chips or chopped
  • 1/2 cup (4 ounces) heavy cream

For 1:2 Ratio (for thin pourable glaze, perfect for dipping fruit and pouring over a cake)

  • 4 ounces chocolate chips or chopped
  • 1 cup (8 ounces) heavy cream

Instructions

  • Chop the chocolate and place in a glass (or metal bowl) and set aside. If you are using chocolate chips, you can just measure and place in the bowl. 
  • In a saucepan heat the cream gently over low heat until simmering. If you want to use a microwave, heat for 30 seconds to 1 minute in a microwave safe bowl. It can bubble over so be keep a close eye!
  • Once the cream is heated, then pour the cream over the chocolate and let the mixture sit for 3-5 minutes. Then whisk until smooth. Start slowly with the whisking and whisk in one direction. This can take a few minutes. 
  • Then allow to cool slightly before using. If you want a thicker ganache, allow it to cool for longer. If you want to turn into a frosting, allow to cool completely then mix in a mixer until light and fluffy. 

Notes

  • If you do use chopped chocolate- make sure they are chopped small enough so they melt quickly once the cream is added.
  • Do not let the cream boil. The cream will be too hot then and cause the fat in the chocolate to seperate resulting in a broken grainy texture. 
  • Make sure to let the ganache sit for 5 minutes before whisking. Then whisk slowly at first and in one direction.
  • You can store the ganache at room temperature for 2 days. Be sure to cover the ganache with plastic wrap. Make sure the plastic wrap is touching the surface of the ganache so a skin doesn't form.
  • You can also store the ganache in the fridge if you want to be on the safe side (this is my preferred method)
  • Ganache can also be frozen for up to a month!