Rich chocolate ganache only needs two ingredients, chocolate and heavy cream, to make a wonderfully versatile treat. Use different ratios of the two to create fudgy toppings, frostings or fillings, a truffle base, or the best hot chocolate ever. You won't believe how easy these are to make!
1 to 2teaspoonscorn syrup, for shine, see Recipe Notes
Instructions
If you're using solid chocolate, use a serrated knife to chop the chocolate into small pieces. Put the chocolate (and butter, if using) in a heat-proof (preferably microwave-safe) bowl and set aside.
Warm the heavy cream in a heavy-bottomed saucepan to just simmering with small bubbles (not boiling). This will be about 140 to 150 °F on a digital thermometer.
Pour the hot heavy cream onto the chocolate, cover and let it sit for about 2 to 3 minutes, then start stirring. At first, the mixture will look grainy, but keep stirring until it is smooth.
If the chocolate isn't fully melting (that is, the heavy cream wasn't hot enough), you can heat the mixture in the microwave on 50% powder for 20 seconds, then stir until the chocolate melts. Repeat if needed. If you're using a non-microwave safe bowl, heat the bowl on the stove over an inch of simmering water (in a saucepan just large enough so the bottom of the bowl isn't touching the water), stirring until the chocolate fully melts.
Add flavorings, and/or corn syrup (if using) to the ganache and stir again.
The ganache is now ready to use as a drizzled frosting after cooling slightly, or as a filling when chilled and solid.
For a whippedganache frosting, allow the ganache to cool to room temperature after it has been mixed. Use an immersion blender or a hand mixer to whip the ganache until it's thick, yet spreadable, and lightened in color, about 4 to 5 minutes.
Storage instructions: Chocolate ganache can be stored at room temperature in an airtight container for 2 days, or in the refrigerator for a month. If you've refrigerated it, just reheat in the microwave on a low power setting or over low heat on the stove and stir it so it doesn't burn. In the freezer, ganache can be kept for up to 6 months and thawed overnight in the refrigerator.
Notes
You can choose your favorite chocolate type: milk, semi sweet, or dark, depending on your preference. The best type of chocolate to use are chocolate wafers or a bar of chocolate. Candy melts (aka candy wafers, confectionery coating, compound coating, or compound chocolate) use cheaper ingredients than in pure chocolate, producing a lesser flavor profile, in my opinion. And save the chocolate chips for another day - they don't melt as smoothly.Ganache is best made with heavy cream, but you can use half & half or make a non-dairy ganache using a milk substitute (like full fat coconut milk) if you prefer. Just know that the richness, texture, and flavor will be changed.There are 3 extra ingredients you can add if you'd like:
Butter: Use 1 to 2 tablespoons for even more richness. It also firms up the ganache if you're using it to make truffles. Add it in with the chocolate before adding the heavy cream.
Flavorings: Stir them in after the chocolate has melted completely. Try ½ teaspoon vanilla extract or ⅛ teaspoon of the stronger flavored extracts like almond, mint, or Fiori di Sicilia (vanilla orange). For a boozy kick, add 1 tablespoon of bourbon, rum, or Kahlua.
Corn syrup: Use 1 to 2 teaspoons to add shine to the ganache, like when making the topping for Boston Cream Pie. Add it in with the flavorings.
Ganache Ratios: Ganache is just generally equal parts (by weight) of chocolate and heavy cream, but the final consistency can be altered based on the ratio of chocolate to cream. Using a kitchen scale makes it easier to scale the recipe up or down as needed.
2 parts chocolate to 1 part heavy cream (2 : 1): cools to a very thick almost fudge-like mixture. For truffles, use a ratio of 1½ to 2 : 1, depending on how thick you want the center to be.
1 part chocolate to 1 part heavy cream (1 : 1): cools to a pudding-like texture which is useful for fillings, frostings, and thick glazes.
1 part chocolate to 1½ heavy cream (1 : 1½): cools to a liquid thin enough to pour as a glaze and is thin enough to drink