How to Make Chocolate Ganache
Ingredients
- 1/3 cup heavy cream *use more cream if you want it thinner
- 1/2 cup chocolate chips I used 60% cacao Ghirardelli chips
Instructions
- This portion worked well to slather on the cake when it was still soft and at room temperature, before it set up firm.
- In the note area below, there are additional proportions that can be used for frosting, truffles, and filling for cookies.
- Heat the heavy cream until it's hot (not boiling).
- Place chocolate in a heatproof bowl.
- Pour the heated cream over the top of the chocolate and allow it to sit for a few minutes.
- Then begin to slowly mix or whisk the cream and softened chocolate together until thick and silky smooth.
Notes
1:2: one part chocolate, 2 parts cream. Example 4 ounces chocolate, 8 ounces cream for pourable glaze.
1:1 ratio of dark chocolate to cream. Example: 8 ounces of chocolate blended with 8 ounces of heavy whipping cream. This ganache can be used as a filling for cookies and cakes and whipped into frosting
2:1 ratio of dark chocolate to cream
Example: 8 ounces chocolate to 4 ounces heavy whipping cream. This thick, fudge-like ganache is what you will use to make truffles and firm piping that will not spread between cookies
Example: 8 ounces chocolate to 4 ounces heavy whipping cream. This thick, fudge-like ganache is what you will use to make truffles and firm piping that will not spread between cookies