Dark Chocolate Ganache
photo by Jonathan Melendez
- Ready In:
- Bring cream and butter to a simmer.
- Pour over chocolate and stir/whisk until melted and smooth.
Questions & Replies
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WHOOO! WARNING! 5 1/3 oz is 10 1/2 Tablespoons of BUTTER! That will slide right off the cake. Ganache is made with just chocolate & heavy cream, NO BUTTER. Recipe: for RATIO purposes 1 cup (6 ounces) semisweet chocolate chips. 2/3 cup heavy whipping cream. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set. For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake. Yield: 1-1/4 cups. Use 9oz chocolate to 1 cup heavy cream for about 2 cups after whipping This is my personal experience & opinion.
I think that the taste is good BUT for a first time cook it might be confusing trying to convert 5 1/3 ounces of butter to tablespoons. I made this make and I am not a first time cook so with that said my ganache came out very buttery and my chocolate seperated but somehow I was able to salvage it and managed to still ice my cake (there was NO WAY I was gonna let a whole pound of chocolate go to waste). Also, this recipe makes ALOT of ganache.