Description
A rich and smooth chocolate ganache made from semisweet chocolate and heavy cream. Perfect as a drizzle, dip, frosting, or piping for cakes and desserts.
Ingredients
Scale
Ingredients
- 8 ounces semisweet baking chocolate (227 grams), chopped (or good quality chocolate chips)
- 1 cup heavy cream (227 grams)
Instructions
- Prepare the chocolate: Place the chopped semisweet chocolate in a heatproof bowl, ensuring it is ready to be melted by the hot cream.
- Heat the cream: Pour the heavy cream into a saucepan and heat it over medium heat until it just begins to simmer. Remove from heat immediately to avoid boiling.
- Combine cream and chocolate: Pour the hot cream over the chopped chocolate. Let it sit for a minute, then stir gently until the chocolate is completely melted and the mixture is smooth and glossy.
- Use the ganache: Use the ganache immediately as a drizzle or dip for desserts. Alternatively, allow it to cool to room temperature and thicken if you want to use it as a frosting or for piping decorations.
Notes
- Use good quality semisweet chocolate or chocolate chips for best flavor and texture.
- If the ganache seizes, gently reheat by placing the bowl over warm water and stirring.
- Chill the ganache in the refrigerator to thicken faster but stir frequently to check consistency.
- Adjust the ratio of chocolate to cream depending on desired thickness; more chocolate for thicker ganache, more cream for thinner.
