3-ingredient creamy ganache comes together in a jiffy.
Chocolate ganache is the sultry vixen of frostings.
Its so rich and luxurious you would think it takes loads of time to prepare, but it doesnt.
Ganache takes only a few minutes of hands-on time and only three ingredients.
Its not only tasty, but also versatile and so simple to make.
Use Chocolate Ganache to glazeBundt cakesor frost cupcakes.
Whip it to take on a mousse-like consistency, and with few adjustments turn it into your favoritechocolate truffles.
What Is Chocolate Ganache?
Dark chocolate ganache at its most basic warm heavy cream and chocolate stirred together.
The key in of chocolate you use is up to you.
If you’re feeling super chef-y, by all means, chop your chocolate from a baking bar.
Using high-quality chocolate for this recipe is essential, seeing as how that is the main ingredient.
Guittard or Ghirardelli are two of my preferred chocolate brands to use for all my baking.
Use a heavy cream (with at least 30 percent milkfat) for this recipe.
You need something with that percentage of fat to emulsify the ganache properly.
Heat the cream just until steaming before adding it to the chocolate.
If the cream is too hot it will split the chocolate, making it unusable.
If you have a thermometer, the sweet spot to heat the cream to is 150F.
Add any liquors or flavorings, and you have chocolate ganache.
For anything liquid its best to stir it in after youve combined the chocolate and cream.
You might have to warm it slightly again before straining and adding to the chocolate so it melts properly.
you’re able to make chocolate ganache black or a deeper brown, but thats about it.
You have more options with white chocolate ganache.
Either way, you will need to use oil-based candy colorings to tint it.
You want to wait to cover and store your ganache once it has cooled completely.
Do this by gradually warming it over a double boiler.
Here are some more tips for making the best batch of chocolate ganache.
Ganache too lumpy?Microwave it for 30 seconds, then whisk until smooth.
Repeat the microwaving and whisking until it reaches your desired consistency.
In a matter of minutes your ganache can go from glaze to mousse-like in consistency.
That means its one of the most baker-friendly icings in the kitchen.
Pour over your desserts or ice cream.
This recipe will frost a 3-layer 8-inch cake.
Just whip it at medium speed until it is a light-brown color and fluffy, about 5 minutes.
You want the cream to be hot, but do not allow the cream to boil.
Alternatively, use a microwave-safe measuring cup and microwave on high, until steaming, about 1 1/2 minutes.
Into a medium-sized mixing bowl, add the chocolate chips.
Do not stir it.
Whisk the ganache until smooth.
At this point, you could also whip it with an electric hand mixer on high.
It will go from a dark chocolatey-brown ganache to an airy, light brown color.
This recipe will frost a 3 tiered, 8-inch cake.
If you have left over frosting stir it into warm milk for a cup of hot chocolate.
