A Simple Chocolate Ganache Recipe



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A chocolate ganache recipe so simple anyone can make it, yet so delicious your friends will think you're a pastry chef.

Chocolate ganache is the frosting you see on top of chocolate raised doughnuts, eclairs, black and white cookies, chocolate torte, and it is the chocolate truffle. It has so many uses it is definitely a recipe you want to learn to work with.

Remember the "lava cake" that was on every restaurant menu in the 90's, thank god that's over with. The center of that cake was made by placing a ganache ball inside the cake. Once it baked off, and you cut into it, the chocolate would come flowing out, hence, lava cake.

ganacheGanache Au Chocolat

Soft Dark Chocolate Ganache Recipe


  • Yield: 1-1/2 pounds
  • Time: 20 minutes


Equipment

  • Large Mixing Bowl
  • Rubber Spatula
  • Whisk


Ingredients

  • 10 ounces / 283 grams dark chocolate, finely chopped
  • 16 ounces / 473 milliliters heavy cream


Method

  1. Place the chocolate into a stainless steel mixing bowl. 
  2. In a medium saucepan, bring the cream to a simmer.
  3. Pour the hot cream over the chocolate. Allow to stand for 1 minute, then gently stir to blend, with a rubber spatula. Strain and cool.
  4. Cover with plastic wrap and refrigerate overnight before using.
  5. Whip the ganache to medium peaks before using.


Notes

  • Soft milk chocolate ganache: substitute milk chocolate for the dark chocolate.
  • Soft white chocolate ganache: substitute white chocolate for the dark chocolate.

Hard Dark Chocolate Ganache Recipe


  • Yield: 1 pound
  • Time: 20 minutes


Equipment

  • Large Mixing Bowl
  • Rubber Spatula


Ingredients

  • 16 ounces / 453 grams dark chocolate
  • 16 ounces / 473 milliliters heavy cream


Method

  1. Place the chocolate into a stainless steel mixing bowl. 
  2. In a medium saucepan, bring the cream to a simmer.
  3. Pour the hot cream over the chocolate. Allow to stand for 1 minute, then stir with a rubber spatula, until the chocolate is thoroughly melted.
  4. The ganache can be used immediately, or cooled, covered, and refrigerated for later use. Rewarm before using.

Notes

  1. To rewarm ganache remove from refrigerator and allow to come to room temperature.
  2. Alternatively, place the bowl in a warm water bath and allow to come to room temperature. Be careful not to get any water in the chocolate, it will cause the chocolate to seize up. Then it will be gritty ganache, not pleasant.

Tags: chocolate ganache recipe, ganache au chocolat, white chocolate ganache