How To Make Chocolate Ganache

Today’s Best Recipe is decadent Chocolate Ganache.

This delicious Chocolate ganache is the ultimate for all things sweet.

It’s not only easy but incredibly versatile.

You’ll find it adds a luxurious rich touch to desserts–frost cakes, use it as a cake filling, pour over ice cream sundaes, use it a fruit dip, drizzle over and roll out to make truffles.

Our chocolate cranberry truffles are a quick and easy recipe; however, typically, chocolate ganache is the base for chocolate truffles.

It’s rich and glossy and oh, so delicious!

Just Two Ingredients:

1. Heavy Cream: Do not use half-and-half, whole milk, nut milk, hemp milk, or any other liquid because the ganache won’t be set up properly. 
2. Chocolate: You can use semi-sweet chocolate (recommended), bittersweet chocolate, milk chocolate, or white chocolate. 

 

Ingredients Check List:

• 8 ounces semi sweet chocolate chips
• 5 Tablespoons heavy whipping cream

How to Make Chocolate Ganache

1. Put the chocolate chips in a small heat-proof bowl.
2. Pour the heavy cream in a microwave-safe bowl or measuring cup and heat in the microwave until it just begins to boil.
3. Pour the hot cream over the chocolate chips, and let sit for one minute, then whisk until smooth.

Tips:

When making homemade ganache, you need a 1:1 ratio of cream to chocolate. You can double or halve this recipe.

If you want a higher-quality ganache to opt for Ghiradelli chocolate chips (they melt best), or use Ghirardelli Chocolate Baking Bar.

The Spruce Eats has a great article on how to avoid and what to do if your chocolate seizes–should your chocolate be gritty, lumpy, or dull.

If using a baking chocolate bar, a serrated knife works best–cut or shave the bar into small pieces; the smaller the pieces, the easier the warm cream will melt the chocolate.

Pipe onto cakes and cupcakes or use as a filling once the ganache has set.

For Whipped Ganache, place set ganache into mixer and whip for four minutes. It will become lighter in color as it whips.