Thick, creamy and super delicious, this chocolate ganache recipe is a must have for any chocolate lover. And it’s so incredibly easy to prepare with only 2 ingredients: heavy cream and dark chocolate.
Ganache is a mixture of chocolate and heavy cream in equal parts by weight, melted together. You may warm the cream first and pour it over the finely chopped chocolate or you may use the bain – marie method. I used bain-marie method and you have all the information you need below. I’ve also tested the first method but I had the surprise to find unmelted pieces of chocolate into the cooled heavy cream. So, I prefer the bain – marie method.
You may adjust the ratio of chocolate and heavy cream. The usually ratio is 1:1 but if you want to make chocolate truffles, for example, the ratio may be up to 2:1 (chocolate vs heavy cream). This ratio also depends on the type of chocolate you are using. I personally prefer 50-60% cocoa dark chocolate.
To obtain a shiny and smooth ganache you may add a little butter.
Chocolate ganache may be used fluid, as a glaze, or you may refrigerate it for a few hours and whip it. Whipped chocolate ganache may be used to fill or to decorate cakes, pastries or cupcakes.
You may have only one incident with this super easy chocolate ganache recipe: broken ganache. This may happen if you overmix it. To repare a broken ganache you should warm it again, chill it and mix again.
Chocolate ganache is super delicious as is but you can add liqueur, rum or vanilla extract. If you intend to use chocolate ganache as a filling for cakes or other desserts you may add raisins or finely crushed nuts. I love raisins :).
Also chocolate ganache may be made using white chocolate but in this case the ratio will be 2:1 (white chocolate vs heavy cream).
This chocolate ganache is my favorite chocolate cream and you definitely have to try it! You’re going to love it!
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Ingredients for chocolate ganache
– 300 gr (10.58 oz) dark chocolate (50% cocoa)
– 300 ml (1 1/4 cups) heavy cream
Optional: liqueur, rum or vanilla extract
How to make chocolate ganache
As I was saying, you have two options.
You may chop the chocolate and place it into a bowl, then pour hot heavy cream over the chocolate. Allow to rest for about 15-20 minutes (without stirring), then stir.
I prefer the bain – marie method.
Break the chocolate into pieces and place it into a heatproof bowl. Pour the heavy cream over the chocolate.
Pour water into a pot, about halfway. The bowl with chocolate and cream shouldn’t touch the water.
Place the bowl on top of the pot.
Place the pot on the stove, over medium heat and cook, stirring occasionally, until the chocolate is completely melted.
Remove from heat and transfer to a mixing bowl.
Allow to achieve room temperature. Now you may add liqueur, rum or vanilla extract.
If you want to use chocolate ganache as a glaze, don’t refrigerate it. Use it fluid (but not hot).
If you want to use chocolate ganache as a filling or topping, you should refrigerate it for about 2-3 hours.
Then remove from the fridge and mix at high speed for about 2-3 minutes, until light in color and fluffy.
I’ve made this chocolate ganache as topping for chocolate cupcakes. Yum!