Chocolate ganache is a basic recipe that everyone should have in their arsenal. It's easy, versatile, impressive, tastes divine and only uses 2 ingredients.

I use ganache to make homemade chocolate truffles, to glaze cakes and cupcakes, as a cake filling, and as a decadent chocolate frosting. I even eat the leftover ganache straight out of the fridge with a spoon, or stir into milk for a yummy, all natural chocolate milk.

Gather your ingredients:
Heavy cream {or classic whipping cream} and chocolate... easy, right?

Heat a saucepan over high heat and bring the cream just to a boil

Do not walk away from the stove at this point. You do not want the cream to boil for long, you just want it to be heated until it is hot enough to start bubbling, then remove from stove.

Pour hot cream over your chocolate and do not touch it - NO STIRRING.

Now walk away. Just do it. Don't mess with it for at least 5 minutes. Trust. The longer you wait the smoother your ganache will be.

After 5 minutes return to your cream and chocolate mixture. At this time the chocolate should be sufficiently melted and all you need to do is give it a good stir. It may look like it's separated and it will never come together, but don't worry, just keep working that stir spoon and eventually you will have a beautiful smooth glossy ganache.

There you are. Now you are free to do what you like with it.

For truffles: use 3/1 mix of 3 parts chocolate to 1 part cream {ex. 3 cups chocolate, 1 cup cream}. Pour into shallow dish and let cool in the refrigerator. Once cool, scoop out into balls and roll in cocoa powder or any toppings you desire {coconut, nuts, mini choco chips, crushed Oreos, sprinkles, whatever your little heart desires!}

For cake filling: use 3/1 mix of 3 parts chocolate to 1 part cream and let cool slightly until room temperature. Spoon onto cake and top with other piece of cake.

For chocolate glaze: use 2/1 mix of 2 parts chocolate to 1 part cream and pour over cake letting it drip down the sides or dip cupcakes into the glaze.

For fluffy chocolate frosting: use 2/1 mix and let cool completely in the refrigerator. Once cool whip with an electric mixer fitted with whisk attachment or hand mixer until fluffy. Spoon or pipe onto cake or cupcakes.


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