Chocolate ganache is a staple recipe for any chocolate lover; it’s thick, rich and chocolatey, and is a great alternative to buttercream if you don’t want too much sugar.
Ganache has a reputation for being hard to make, but it’s actually very easy if you know what you’re doing. To make it easier, I’ve left a few quick tips below to make sure your ganache turns out perfectly every time.
- Be patient. Ganache takes time, and rushing it can cause it not to turn out. When you’ve poured the cream over the chocolate, let it sit covered for a full 10 minutes before beginning to stir it together. If you start stirring too soon, you run the risk of overmixing and splitting the ganache. In addition, if the ganache doesn’t come together immediately when you mix, don’t give up. Give it time.
- Use high quality ingredients. Having a good base for ganache is really important, so make sure the chocolate you’re using is high end. I don’t mean you need to drop a bunch of cash getting bars upon bars of the best quality snacking chocolate you own, but make sure you’re getting the highest quality baking bars your grocery store carries. Using actual chopped up baking chocolate is better than using regular chocolate chips any day.
- Add butter. I don’t use it here, but sometimes you’ll want ganache a little thicker and shiner than what this recipe gives you. In that case, throw in a tablespoon of unsalted butter with your chopped chocolate and let that melt in; it will make your ganache creamy, thick and shiny.
- 4 ounces dark baking chocolate, chopped
- 4 ounces heavy cream
The first step is to boil the cream. If you’re making a single or double batch, this can easily be done in a microwave. It takes about 1 minute for each half cup of cream, so nuke accordingly. Otherwise, just put it on the stove over medium-high heat and wait for a boil.
Put your chopped chocolate in an appropriately sized bowl and pour your cream over. Then, take a cake pan or plate and cover the bowl. Let sit for 10 minutes.
After 10 minutes are up, begin to gently stir the ganache until it comes together. This should take around 30-40 seconds of stirring before it’s ready.
Let the ganache cool slightly before pouring over, or let it set for an hour or two at room temperature if you want to pipe it.