EASY Chocolate Ganache Recipe

Ingredients

• 8 oz semi-sweet chocolate (finely chopped; high-quality bar chocolate recommended)
• 1 cup heavy cream

Steps

1. 1

   Place the finely chopped semi-sweet chocolate into a medium-sized heat-proof glass or metal bowl. Ensure the chocolate is chopped into small, uniform pieces to help it melt evenly.

2. 2

   In a small saucepan over medium heat, bring the heavy cream to a gentle simmer. Do not let it reach a rolling boil; look for small bubbles forming around the edges of the pan.

3. 3

   Immediately pour the hot cream over the chopped chocolate. Ensure all the chocolate is submerged under the cream.

4. 4

   Let the mixture sit undisturbed for 5 minutes. This allows the heat from the cream to gently melt the chocolate without creating air bubbles.

5. 5

   Starting from the center of the bowl, whisk the mixture gently in small circles. Gradually work your way outward until the mixture is completely smooth, glossy, and combined.

6. 6

   For a pourable glaze, use the ganache immediately while it is still warm. For a spreadable consistency, let it sit at room temperature for about 30-60 minutes until thickened.

7. 7

   To make whipped ganache frosting, let the mixture cool completely until it reaches a peanut butter-like consistency, then beat with a hand mixer or stand mixer until light and fluffy.

Notes

For a thinner glaze (like for ice cream), increase the cream ratio. For a firmer truffle-like consistency, increase the chocolate ratio. Store leftovers in the refrigerator for up to 2 weeks; gently reheat to restore pourable consistency.

Nutrition per serving

• dessert
• sauce
• frosting
• vegetarian
• gluten-free
• baking
• chocolate