Prep 3 mins
Cook 1 min
No double boiler needed! Use it for icing or filling a cake, or to make truffles. Recipes vary slightly so I wanted to post my go-to ganache so I can find it every time. And you can easily double or triple this one. My basic ganache uses a 2:1 ratio of dark chocolate to heavy cream, 3:1 ratio of white chocolate to heavy cream, somewhere in between for milk chocolate. Those measurements don't translate perfectly in a measuring cup so the 2:1 ratio is below (most common) The better the chocolate the richer the ganache. I love mixing semi-sweet with bittersweet. At room temperature it's a perfect truffle consistency. It can be flavored with extracts or liquers. Hazelnut extract makes it so yummy! Grand Marnier would be good too, but is delicious plain.
- 6 ounces semisweet chocolate, chopped or 6 ounces chocolate chips
- 4 ounces heavy cream
- 1 tablespoon flavoring (to taste)
- Put chocolate in a glass bowl. If I am intending to make a pourable ganache I use a 2°C pyrex measuring cup, then I can pour straight from it.
- Pour cream over top.
- Microwave at 30 second intervals, stirring after each interval until chocolate starts to melt. Then stir, stir, stir until all the lumps are gone and it's smooth and shiny.
- Add flavorings if desired.
- Cool to desired consistency.
- Room temp and pourable is used to drizzle over cakes. Room temp and peanut butter consistency is used as a filling or icing. Chill it for a few hours to scoop out truffle balls or whip it with a chilled beater to make a whipped ganache, also for filling or icing.
Love the ease of prepartation! Bye-bye double boiler! Made a huge triple batch and I set aside some to whip and fill a 9" cake. After filling and icing I nuked the ganache some more til it was pourable, and after it cooled some I drizzled it for a drippy effect. Talk about death by chocolate! There was still some leftover that I was going to make truffles with but it didn't last. We were eating it with a spoon right out of the bowl. There goes the New Year's Resolution. But soooo worth it. I originally made it in a big glass bowl and portioned it right into my mixer bowl for whipping, and into a pyrex meas. cup for drizzling. The rest held in the big glass bowl until I needed it.