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.