Dark Chocolate Ganache

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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Chef Sarita in Aust photo by Chef Sarita in Aust
Ready In:
15mins
Ingredients:
3
Yields:
5 cups
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ingredients

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directions

  • Bring cream and butter to a simmer.
  • Pour over chocolate and stir/whisk until melted and smooth.

Questions & Replies

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Reviews

  1. blwilley
    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.
     
  2. Jonathan Melendez
    Super easy chocolate ganache. I followed the recipe exactly and I found that it turned out great. I used it to pour on top of chocolate cake. The cake was sweet, and so it was nice that the ganache wasn't also very sweet. A good blend of flavors!
     
  3. Chef Sarita in Aust
    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.
     
  4. windywood
    This is the one I have been looking for. Bittersweet chocolate made all the difference! Thank you for this easy recipe.
     
  5. Food Snob in Israel
    Consistency was perfect. Liquidy while pouring it on, shiny and fudgy when cooled. But the taste was not good for me. Overwhelming, sticky, not at all sweet. Perhaps a sweet chocolate as opposed to bittersweet would have helped...
     
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Tweaks

  1. foxy24camper
    If I am not mistaken, most sticks of butter, and margarine, have markings printed on the individual sticks with measurments. I have recipes that also call for ozs and TBLS, and the markings are invaluable.
     

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