Recipe by a.dobbs
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.
Top Review by c.walsh
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 I originally made it in a big glass bowl and portioned it right into my mixer bowl for whipping, and into a pyrex meas.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.
- 6 ounces semisweet chocolate, chopped or 6 ounces chocolate chips
- 4 ounces heavy cream
- 1 tablespoon flavoring (to taste)
Directions See How It's Made
- 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.