Dark Chocolate Ganache

Ganache: frost a cake, top on ice cream, roll into truffles, eat with a spoon. Ganache is simply liquid chocolate thickened with cream.

Growing up, spoiled me would get a homemade birthday cake every year. My parents would ask me what kind of cake I wanted, and although I’d change up the cake flavor, the frosting was always “chocolate ganache.”

Here’s how I eat my ganache in every season (because I love it so much). Spring: roll ganache into chocolate truffles. Summer: top on ice cream. Fall: cake, cake, cake on my b-day! Winter: heat ganache in the microwave until warm and consume via large spoon.

 

 

 

Makes: about 1.5 cups of ganache (double the recipe to frost a layer cake!)

Prep time: 5 minutes

Cook time: 0 minutes

Total time: 5 minutes

The Ingredients

1 cup bittersweet chocolate chips

1 cup heavy whipping cream

Optional: 1 tablespoon melted butter for extra richness and a glossy finish. Do not add butter for truffles. You want stiff, not soft, ganache!

 

 

 

The Steps

In a microwave safe bowl, add chocolate chips. Microwave chocolate until melted, stirring every 30 seconds to ensure chocolate doesn’t burn.

Once chocolate is microwaved, add heavy cream. Stirring vigorously until cream is completely incorporated and chocolate returns to its dark color. You may need to microwave ganache for an additional 30 seconds after mixing in cream if cream is cold and starts to solidify chocolate! Add melted butter (optional).

For frosting: allow ganache to sit out at room temp for 30 minutes before frosting.

For truffles: refrigerate ganache for at least an hour. Use a spoon or ice cream scoop to portion out a ball of chocolate and roll chocolate in cool hands.

For molten chocolate sauce: heat in microwave until chocolate softens, about 30 seconds to 1 minute.

For storage: keep in refrigerator for up to one week!

 

 

 

Steps with Pictures

In a microwave safe bowl, add chocolate chips. Microwave chocolate until melted, stirring every 30 seconds to ensure chocolate doesn’t burn. 

Once chocolate is microwaved, add heavy cream. Stirring vigorously until cream is completely incorporated and chocolate returns to its dark color. You may need to microwave ganache for an additional 30 seconds after mixing in cream if cream is cold and starts to solidify chocolate! Add melted butter (optional). 

For frosting: allow ganache to sit out at room temp for 30 minutes before frosting.

For truffles: refrigerate ganache for at least an hour. Use a spoon or ice cream scoop to portion out a ball of chocolate and roll chocolate in cool hands.

For molten chocolate sauce: heat in microwave until chocolate softens, about 30 seconds to 1 minute.

For storage: keep in refrigerator for up to one week!

close

Never Miss A Recipe?

FREE SUBSCRIPTION: SIGN UP TO RECEIVE THE LATEST RECIPES FROM GRACE, PLUS SOME EXCLUSIVE UPDATES ONLY SHARED WITH SUBSCRIBERS!

We don’t spam! Read our privacy policy for more info.

Follow:
Share:

Leave a Reply

Your email address will not be published.


Looking for Something?