How To Make Chocolate Ganache

A perfect pair to top your favorite desserts, from fresh fruit, ice cream to the basic cakes! With 2 simple ingredients, this Chocolate Ganache is fabulously delicious and easy to make.

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Prep Time: 5

Servings: cups

Ingredients

8 ounce (226g) semi-sweet chocolate bars, chopped
1 cup (240ml) heavy cream or whipping cream

Instructions

Place chopped chocolate in a medium sized bowl and set aside.
In a small saucepan bring cream to a simmer and bubbles are just starting to form around the edges of the pan. Remove from the heat. Pour over chocolate, allow to sit for 3-5 minutes.
With a whisker or a metal spoon, gently stir in the cream and chocolate together until a smooth, silky consistency. Avoid over whisking, which can cause air bubbles to the ganache.
Ganache can be used as a glaze, toppings or frosting/piping. For glaze/drizzle, ganache can be ready after sitting for 10 minutes. For a firmer consistency to make frosting, let it cool completely and chill in the fridge for a few hours.
*Whipped Chocolate Ganache: After ganache is done with a smooth, silky consistency, allow it to set for 30-60 minutes. When the ganache is firm but still soft, transfer it to a mixing bowl of a stand mixer or handheld mixer fit with a whisk attachment and whip it on medium/high speed until light and fluffy. This will take about 3-5 minutes.
Cover tightly and store ganache in the refrigerator for up to 5 days and freeze for up to 3 months. To reheat, place a bowl over a saucepan of boiling water until reaching the consistency you want.

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