This chocolate ganache recipe is quick and easy to make. Use it as a lovely, luxurious chocolate cream to frost pastries and cakes.
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Stephanie Stiavetti
12ouncessemisweet or bittersweet chocolatechopped (or use chips)
1 1/2cupsheavy cream
1tablespoonof flavoringsuch as espresso or bourbon (optional)
Pour the chopped chocolate (or chocolate chips) into a plastic mixing bowl.
Over medium flame, heat the cream, milk, vanilla, and flavoring in a small saucepan to just about boiling, but don't let it actually come to a boil. You should see steam rising from the surface of the cream and bubbles forming around the edges of the pot. If you're using a thermometer, heat it to about 180°F (82°C).
Microwave the chocolate for 15 seconds. The goal is to warm it, not melt it. So if you see the chocolate melting, remove it from the microwave.
Immediately pour the hot cream over the chocolate. Begin whisking only in the middle of the bowl, until you begin to see thick melted chocolate flow up through the center of the cream. Then expand your whisking outward to include the edges of the bowl, and keep whisking until completely smooth. Stir in butter and salt, whisking until completely incorporated and there is no greasy layer on the surface of your ganache.
If your ganache breaks (separates), add 1 tablespoon of warm cream and gently heat the ganache for 5 seconds in the microwave, then stir from the center outward with a whisk. Repeat heating and stirring until the ganache comes together.
See below for frosting tips!
Here are a few tips (as well as a tutorial and interesting history) about making ganache by Joy of Baking:
To make a glaze or coating: use one part cream to three parts chocolate.
To make a truffle filling: use one part cream to two parts chocolate.
To make a light filling: use one part cream to one part chocolate.
Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.
When warm, it can be poured over whatever you like to make a smooth, shiny glaze.
When chilled it can be spread like regular frosting.
If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before frosting. This will ensure that the ganache does not dull when stored in the refrigerator.