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Ganache is the perfect finishing touch for cakes and all kinds of desserts, so I’m going to show you how to make chocolate ganache with this easy recipe. All you need is chocolate and whipped cream, and a few quick steps!
Why we love this chocolate ganache recipe
Ganache may sound intimidating, but I’m here to tell you that it’s much easier than you think and only takes 20 minutes! It’s silky soft, beautiful and so versatile. Drizzle it over a cake, pipe it as a frosting or filling, or make chocolate truffles! I’ve used it here on my favorite chocolate cupcakes.
Variations on Ganache
You can make this velvety ganache with any type of chocolate you like: milk, semi-sweet, dark or white chocolate, it’s all possible! You can also flavor it with extracts like vanilla or peppermint, liqueurs like Kahlua or Baileys, spices like cinnamon or nutmeg, or nut butters. Yum!
How to store and reheat
Store leftover chocolate ganache with plastic wrap pressed firmly on the surface to prevent it from drying out. It will keep for up to 2 days at room temperature or up to 1 week in the refrigerator. Let it come to room temperature before enjoying.
How to freeze
Freeze homemade ganache in a Ziploc bag with the air squeezed out for up to 1 month. Let it thaw in the refrigerator overnight and then let it come to room temperature before using.
Using ganache
This chocolate ganache makes a beautiful glaze for a chocolate cake, icing for chocolate donuts, filling for a layer cake or base for chocolate truffles. Use it as a chocolate coating in my favorite s’mores bars or as a dip for brownie bites for an extra bit of decadence.
Chocolate ganache is a type of frosting made from melted chocolate mixed with whipped cream. It has a thinner consistency than frosting, but a thicker consistency than frosting, and it sets quickly at room temperature.
You can replace the whipped cream with milk, but the final product will remain soft at room temperature. You can also add a little bit of butter for a richer consistency, or use half and half.
Yes, ganache will harden considerably in the refrigerator, so be sure to give it time to come to room temperature before attempting to pipe or spread it.
Don’t worry if your ganache splits! Place the mixture over a double boiler, add a small amount of room temperature cream and slow vigorously until it comes back together.
Allow your chocolate ganache to cool for about 15 minutes before pouring. If it is too hot (or poured over a hot/warm cake) it will become thin and run away.
It’s best to prepare it a day in advance and let it rest in the refrigerator overnight before attempting to whip up the ganache. Once it’s nice and cold, use a hand mixer, being careful not to overbeat. When properly whipped, it should have a buttercream-like consistency.
More frosting recipes to try
How to make chocolate ganache step by step
Prepare the ingredients: Place 8 ounces of chopped semi-sweet baking chocolate in a heatproof bowl. Heat 1 cup heavy cream in a saucepan over medium heat.
Pour the cream: Once it starts to boil, remove the cream from the heat. Pour the warm whipped cream over the chocolate.
Stir the ganache: Beat until the chocolate is completely melted and incorporated and the ganache has a smooth texture. Use the ganache immediately as a drizzle or dip. Or let the ganache cool and thicken to use as a glaze or piping.
Reference By: www.thecookierookie.com
