|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chocolate ganache is a really simple preparation that is commonly used as an icing or pastry filling, and also for making candy. Some chocolate ganache recipes include butter or even eggs, but this one is made with only two ingredients: melted chocolate and heavy cream. You can also flavor your ganache with brandy, cognac or vanilla extract.
Be sure to read our mixing tips below for the best chocolate ganache.
- 8 oz dark chocolate (chopped)
- 3/4 cup heavy cream
Gather the ingredients.
Melt the chocolate in a double boiler over medium heat.
Heat the cream in a heavy-bottomed saucepan over medium-high heat until it just comes to a boil, stirring occasionally to make sure it doesn't scorch.
Pour about a quarter of the hot cream into the melted chocolate and stir until it is completely incorporated.
Repeat until all the cream is mixed in and the ganache is shiny and smooth. If you are adding other flavoring ingredients, such as brandy, cognac or vanilla extract, stir it in now.
- You can use the ganache right away if you want to pour it over a cake or pastry. Or if you want to pipe it on top of cupcakes, let it cool at room temperature for about two hours first. Or if you are making truffles, chill the ganache in the fridge until firm.
- You will get a smoother result if you add the cream to the melted chocolate a little at a time, mix until it's fully incorporated and then add some more until all the cream is mixed in.
- For the chocolate, 70% chocolate is ideal. The percentage refers to the amount of cocoa in the chocolate, and the higher number is darker. Seventy-percent chocolate will have a deep, rich flavor without being bitter.
- For the cream, be sure to use heavy whipping cream, which has 36 to 40 percent butterfat. You can use more cream for a softer ganache, or less to make it firmer (which you might want to do if it's a warm day). The ratio given here will be the right consistency for icing cakes or for making truffles.