Silky Chocolate Ganache
A two ingredient chocolate and cream mixture with ratios for dark, milk, and white ganache, used as a glaze, filling, frosting, or dip.
Equipment
- Serrated knife
- Heatproof bowl
- Small saucepan
- Silicone spatula
Ingredients
Main Ingredients
- 8 oz dark or semi-sweet chocolate up to 50 percent cocoa, finely chopped, for dark ganache
- 1 cup heavy cream for dark ganache
- 12 oz milk chocolate finely chopped, for milk ganache
- ½ cup heavy cream for milk ganache
- 14 oz white chocolate finely chopped, for white ganache
- ⅓ cup heavy cream plus 1 tbsp, for white ganache
Instructions
Cooking
- Chop. Finely chop the chocolate and place it in a heatproof bowl.
- Heat the cream. Warm the cream in a saucepan over medium heat until it just starts to simmer around the edges.
- Combine. Pour the hot cream over the chocolate, cover the pieces completely, and rest 3 to 5 minutes.
- Stir. Stir slowly from the center outward until glossy and smooth.
- Cool. Cool 10 minutes for a glaze or about 1 hour at room temperature for a spreadable frosting.
Notes
Nutrition is for the dark chocolate version, about 2 tablespoons per serving.
Substitutions: Whipping cream works in place of heavy cream. Use chopped bars instead of chips for the smoothest result.
Storage: Refrigerate up to 1 week or freeze up to 2 months.