Chocolate Ganache

Author: Veena Azmanov

Prep Time: 2

Cook Time: 1

Total Time: 3

Calories: 25

Adjust Servings Here: 1 lb

Description

Chocolate ganache is a versatile frosting with just two ingredients you can make for any cake, cupcake, or dessert. Use it as a frosting, drip, glaze, or piping. Here's my recipe, tips, and troubleshooting for you.

Ingredients

Firm Setting Ganache (2:1 Ratio ) - mostly used for fondant cakes

16 oz (450 g) Chocolate - dark, semi-sweet, or bitter-sweet chopped into small pieces
8 oz (240 ml) HeavyCream 32 to 38% fat
1 tsp Vanilla extract or other extract
½ tsp Kosher salt
2 tbsp Butter optional

Soft Setting Ganache - Frosting (1:1 Ratio)

8 oz (226 g) Chocolate - dark, semi-sweet, or bitter-sweet chopped into small pieces
8 oz (240 ml) Heavy cream 32 to 38% fat
1 tsp Vanilla extract
½ tsp Kosher salt
1 tbsp Butter optional

Instructions

Stovetop method - Place the chocolate and butter in a heatproof bowl and set aside. Heat the heavy cream in a saucepan over medium heat until it begins to simmer. Pour the cream over the chocolate and let it sit for 5 minutes. Then, stir the mixture with a spatula until it is smooth.
16 oz Chocolate - dark, semi-sweet, or bitter-sweet , 8 oz HeavyCream, 1 tsp Vanilla extract, ½ tsp Kosher salt, 2 tbsp Butter
Microwave Method - Place the chopped chocolate and butter into a microwave-safe bowl. Pour the cream all over the chocolate. Heat it in the microwave on high for a minute. Stir and continue to heat at 30-second intervals until you have a smooth ganache.
8 oz Chocolate - dark, semi-sweet, or bitter-sweet , 8 oz Heavy cream, 1 tsp Vanilla extract, ½ tsp Kosher salt, 1 tbsp Butter
Set - Once the ganache is ready, cover it with plastic, ensuring the plastic touches the top surface of the ganache to prevent skin from forming on the top.
Drip/Dips - This freshly made ganache at room temperature is ready to use as a drip for cakes and cupcakes or as a dip for other projects such as cookies and pastries.
Frosting - Leave the ganache to set at room temperature for a few hours or in the refrigerator for 2 hours. Once it reaches a spreading consistency similar to peanut butter, it can be used for frosting.
Whipped ganache - once the ganache is cooled, place it in a stand mixer with a whisk attachment and whip until light and fluffy, about 2 minutes. Don't overwhip, but if you do, add 1 to 2 tbsp of warm milk and whip until just smooth again.
Piping ganache - ganache frosting or whipped ganache can both be put into a piping bag and piped into swirls and borders on cakes and cupcakes.
Storage - Ganache will keep at room temperature for 2 days. It can be kept in the refrigerator for up to a week. It can also be frozen for up to a month in the freezer. Thaw in the fridge overnight for best results.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you