Basic Ganache

5.0(5)

How to use ganache: Truffles, ice cream sauce, chocolate fondue, hot cocoa (heat 1 cup milk per serving and stir in about 1 tablesoon ganache), chocolate glaze, frosting (beat in 1/2 cup soft butter). The proportion of cream to chocolate in this recipe is right for semisweet or mildly bittersweet chocolates--not the darker eating chocolates (higher than about 60% cacao). For darker chocolates, use more cream.

by Sharlene~W·published 2005-02-21

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Dessert

Servings

2 cups

Total time

12 min

prep 7 min

Calories / serving

1225 kcal

Ingredients (2)

serves

12 ounces semisweet chocolate or 12 ounces bittersweet chocolate, bar,cut or broken into bits
1 cup whipping creamcream

Instructions (5 steps)

01Put chocolate into heavy bowl.
02Heat cream in saucepan over medium heat just until bubbles form around pan.
03Slowly pour hot cream into chocolate, stirring constantly.
04Do not whip--stir until chocolate is melted and you have a creamy emulsion.
05Store in covered container in refrigerator for up to 2 weeks.

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Rich recipe — supports nutrition-aware planning.