Description
Rich, decadent chocolate ganache for glazing, frosting, truffles, or dipping. Easy, few ingredients!
Ingredients
Scale
- 1 cup (240ml) heavy cream
- 12 ounces (340g) semi-sweet chocolate, finely chopped (or chocolate chips)
- 2 tablespoons (30g) unsalted butter, softened (optional, for shine)
- 1 tablespoon (15ml) liqueur (optional, such as Grand Marnier, Frangelico, or rum)
- Pinch of sea salt (optional, to enhance flavor)
Instructions
- Prepare the Chocolate: Finely chop the chocolate and place it in a heatproof bowl. Ensure the bowl is completely dry.
- Heat the Cream: Pour heavy cream into a small saucepan. Heat over medium heat, watching carefully. Remove from heat as soon as small bubbles form around the edges and the cream starts to steam. Do not boil.
- Make the Ganache: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 1 minute.
- Gently whisk the mixture, starting from the center and working outwards, until the chocolate is completely melted and the ganache is smooth and homogenous.
- Add Butter (Optional): If using, add the softened butter to the ganache and whisk until fully incorporated.
- Add Liqueur and Salt (Optional): If using, add the liqueur and salt to the ganache and whisk until evenly distributed.
- Cool the Ganache: Cool at room temperature for 30 minutes to an hour, stirring occasionally. For a thicker consistency, cover with plastic wrap (pressing onto the surface) and refrigerate for at least 2 hours, or preferably overnight. For a lighter texture, refrigerate until solid, then whip with an electric mixer until light and airy.
Notes
- Use high-quality chocolate for the best flavor.
- Don’t overheat the cream.
- Be patient and allow the hot cream to melt the chocolate completely before whisking.
- Don’t overwhip the ganache.
- Adjust the ratio of chocolate to cream for different consistencies.
- Grainy Ganache: Add a tablespoon of hot cream and whisk vigorously. If that doesn’t work, blend the ganache with an immersion blender.
- Seized Ganache: Start over, making sure that all your equipment is completely dry.
- Ganache is Too Thin: Refrigerate it for a longer period of time to allow it to thicken. You can also add a small amount of melted chocolate to the ganache and whisk until it’s incorporated.
- Ganache is Too Thick: Add a tablespoon of hot cream and whisk until it’s smooth. You can also microwave the ganache in short bursts, stirring in between, until it reaches the desired consistency.
- Prep Time: 5 minutes
- Cook Time: 5 minutes