Microwaveable Chocolate Ganache
- Ready In:
- 4mins
- Ingredients:
- 3
- Yields:
-
1 cup
ingredients
- 6 ounces semisweet chocolate, chopped or 6 ounces chocolate chips
- 4 ounces heavy cream
- 1 tablespoon flavoring (to taste)
directions
- 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.
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Reviews
-
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 I originally made it in a big glass bowl and portioned it right into my mixer bowl for whipping, and into a pyrex meas.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.