Description
This easy chocolate ganache recipe creates a smooth, rich, and glossy chocolate topping or filling perfect for drizzling over desserts or whipping into a fluffy frosting. Made with just semisweet chocolate chips and heavy cream, it comes together quickly on the stovetop and can be used immediately or chilled for different consistencies.
Ingredients
Ganache Ingredients
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
Instructions
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Be careful not to bring it to a full boil to avoid scorching the cream.
- Pour over Chocolate: Place the semisweet chocolate chips in a heatproof bowl. Once the cream is hot, pour it directly over the chocolate chips to start melting them.
- Let It Sit: Allow the cream and chocolate mixture to sit undisturbed for 2 to 3 minutes. This resting time lets the chocolate soften and melt gently.
- Stir Until Smooth: Using a whisk or spoon, gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy with no lumps.
- Cool or Use Immediately: You can use the ganache right away as a pourable drizzle, or let it cool for a few minutes to thicken. For a whipped ganache, allow it to come to room temperature and then whip with a hand mixer until light and fluffy.
Notes
- Use high-quality semisweet chocolate chips for best flavor and texture.
- Do not overheat the cream to prevent bitterness or separation in the ganache.
- For a thicker ganache, use less cream; for thinner, use more.
- Ganache can be refrigerated for up to a week; rewarm gently before use.
- Whipped ganache makes an excellent frosting for cakes and cupcakes.
