Got 5 minutes? You can make ganache. Pour warm over a cake, or let cool and whip for a fluffy frosting.
Chocolate Ganache
Chef Heather DiRocco
TBD
5 minutes
5 minutes
American
Dessert
The better the chocolate, the better your ganache. You can find fine brands at a discount at bulk stores; Callebaut and Valrhona are great gets. Also, semisweet chocolate is marked at 35-60% cocoa solids. The higher the number, the "darker" the chocolate.
Ingredients
- 8 oz semisweet chocolate (chips or discs)
- 1 cup heavy cream
- Tools:
- Large Glass (or Metal) Mixing Bowl
- Medium Saucepan
- Silicone Spatula
- Whisk
Directions
- Heat water over medium heat in a saucepan until simmering.
- Place bowl on top of the saucepan, pour in chocolate and cream. Make sure the bottom of the bowl doesn’t touch the water. If it does, pour some water out.
- Whisk gently while the chocolate melts and the cream warms. You want it to incorporate without getting too warm.
- Scrape out with silicone spatula when ready to use warm. Or, let cool and whip it for whipped ganache.