It’s time I show you how to make chocolate ganache! Chocolate ganache is one of my absolute favorites. This is partly because of how easy it is to make and partly because it’s delicious.
You only need a couple of ingredients. Chocolate, heavy cream, and optionally vanilla extract. That’s it.
What is a ganache exactly? Well a ganache is basically a mixture of chocolate and hot cream. The chocolate to cream ratio is usually 1:1, but you could obviously change the ratio to get the consistency you want. More cream equals a runnier ganache and more chocolate equals a thicker ganache.
Chocolate ganache can be used as a glaze like I used here, as a filling for cupcakes or macarons, or you could whip it up and use it as a delicious, fluffy frosting.
Ganache tends to be a bitter as there is no sweetener, but you can adjust the bitterness with the kind of chocolate you use. The least bitter being milk chocolate and the most being bittersweet/dark chocolate. I used a mixture of semi-sweet and bittersweet chocolate.
Making the ganache is insanely simple. Just heat up some cream, pour over chocolate, stir until chocolate is melted, and add vanilla if you like.
After you make the ganache, it’ll be fairly thin. Don’t be alarmed if it’s like this. As it sits and cools, it will get thicker. I put mine in the fridge to thicken up quicker. If it gets to thick, you can always thin the ganache by putting it into the microwave for just a few seconds.
As I mentioned before, you can whip it up as well. Just using an electric mixer with a whisk attachment, whip it like you would do with heavy cream until it gets light and fluffy just like frosting.
I added a bit of vanilla to my ganache, but feel free to add other flavorings like peppermint extract, orange zest, or nothing at all.
This is soo easy and yummy. I paired this with my whole wheat chocolate coffee cake and not only did it make the cake 10 times better, but it also made the cake a whole lot softer.
What I did was pour some of the ganache on top of the cake which was still slightly warm and let the ganache seep into it. The ganache I used was pretty thin when I did this. I then let the ganache thicken in the fridge until I served the cake. When I served the cake, I cut it into slices and poured some of the thickened ganache on top.
Give this a try and let me know how it turns out!
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These are the ingredient amounts I used, you can change them by sticking to the chocolate to cream ratio, 1:1.
1 cup of good quality chopped chocolate (or chocolate chips)
1 cup of heavy cream (whipping cream)
1/2 tsp. of pure vanilla extract (optional)
1. In a pot, heat up the cream. You don’t have to bring it to a simmer, just let it get hot.
2. Place chocolate in a bowl and pour hot cream over it. Don’t stir, just let it sit for about 30 seconds. After, stir with a whisk until chocolate is completely melted. If chocolate is still not melted, place bowl into the microwave for no more than a few seconds at a time.
3. Stir in vanilla or whatever flavoring you want. If you want the ganache to be thicker, let it sit in the fridge. The longer it sits, the thicker it’ll be. If you want a ganache frosting, use an electric mixer fitted with a whisk attachment to whip it until it’s fluffy.
1. For the chocolate, you can use a mixture of any type of chocolate. I used half semi-sweet and half bittersweet chocolate.
2. In place of the vanilla, you can whatever flavoring or no flavoring at all.
3. If you’re changing the ingredient amounts, I would do it by weight to be more accurate to the 1:1 ratio. I used cups only because my scale broke :|.