Description

This rich and silky chocolate ganache recipe is a versatile and simple treat made from high-quality chocolate and heavy cream. Perfect as a glaze, frosting, or base for truffles, it delivers a glossy, smooth texture and deep chocolate flavor, suitable for enhancing cakes, cupcakes, and other desserts.

Ingredients

Ganache

8 oz (227g) semi-sweet or bittersweet chocolate, finely chopped
1 cup (240ml) heavy cream
1 tbsp unsalted butter, room temperature (optional, for extra shine)

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Instructions

Prepare Chocolate: Place the finely chopped chocolate in a heatproof bowl to ensure it melts evenly when the hot cream is added.
Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, being careful not to let it boil to prevent scorching.
Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2-3 minutes to soften the chocolate thoroughly.
Whisk Ganache: Gently whisk the mixture starting from the center and working outward to melt the chocolate completely and create a smooth, glossy ganache.
Add Butter: Stir in the unsalted butter if desired for an extra glossy and rich finish to the ganache. Then let it cool depending on the intended use.
Use as Glaze: Use the ganache immediately while warm for a shiny glaze over cakes and pastries.
Use as Frosting: Let the ganache cool for 20-30 minutes until it thickens enough to spread smoothly on baked goods.
Make Truffles: Chill the ganache until firm, then roll into balls for delicious homemade chocolate truffles.

Notes

Use high-quality chocolate for the best flavor and smooth consistency.
If the ganache separates or looks grainy, gently reheat and whisk again to bring it back together.
The addition of butter is optional but recommended for a richer texture and shine.
This ganache can be flavored with extracts or liqueurs if desired.
Store leftover ganache in an airtight container in the refrigerator for up to one week.