Chocolate Ganache
★★☆☆☆
Ingredients
- 2 cups heavy whipping cream
- 16 oz bittersweet chocolate, finely chopped
Instructions
- 1. In a medium saucepan over low heat, warm the cream until just simmering. Turn off the heat and add the chocolate. Swirl the pan to make sure all of the chocolate is submerged in the hot cream. Let sit for 3 minutes and then gently stir until smooth.
- 2. Transfer the ganache to an airtight container and store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
- 3. Gently warm the ganache over a pan of simmering water, forming a double boiler, to a pourable or spreadable consistency, depending on your needs.
- Variation: For firm, fudgy ganache that can be spread like chocolate frosting, let the ganache set to room temperature until quite thick. Use a decorating spatula to apply like buttercream or pipe to decorate a cake.
This ratio is specifically for bittersweet or semisweet chocolate - don't use milk chocolate, which behaves more like white chocolate ganache. Use high-quality chocolate for the best pour and sheen. Can be stored at room temperature for up to 2 days or refrigerated for up to 1 week. Versatile component that can be used as glaze, frosting, or piped decoration depending on consistency.
Wine Pairing: Dessert Wine