Chocolate ganache is a rich and decadent mixture of chocolate, cream, and butter that can be used for many different desserts. It’s made by heating heavy cream until it just begins to boil, then pouring it over chopped dark or semisweet chocolate.
The ratio of chocolate to cream can vary depending on the desired consistency; however, most recipes call for two parts chocolate to one part cream. The heat from the cream melts the chocolate, creating a thick, glossy sauce. Butter is then added to give the ganache its signature creamy texture.
Chocolate ganache has a multitude of uses in baking and pastry-making. Depending on how much cream you use, the ganache can be thick or thin. Thicker ganache is great for making truffles, while thinner ganache is perfect for glazing cakes or making mousse.
It can be used as an icing or frosting for cakes and cupcakes, poured over tarts and pies, spread between layers of cake, or even shaped into truffles. It’s also great for making gourmet desserts like crème brûlée or mousse. You can even use it as a dip for fresh fruit or as an ice cream topping! Chocolate ganache can also be whipped until light and fluffy to create a delicious filling or topping.
Chocolate Ganache Recipe
If you want to make your own chocolate ganache at home, here’s a simple recipe:
- 8 ounces semi-sweet chocolate, chopped into small pieces
- 1 cup heavy cream
- Place the chopped chocolate in a heatproof bowl.
- Heat the cream in a saucepan over medium heat until it just starts to simmer.
- Pour the hot cream over the chocolate and let it sit for 2 minutes.
- Stir the mixture until all of the chocolate has melted and it’s smooth and glossy.
- Let the ganache cool before using it as desired.
Ganache is incredibly versatile; you can use it as a filling in cakes and pastries, dip cookies into it for an extra-special treat, or even spread it on toast!