Ingredients
Ganache
- 8 ounces (226 g) semi-sweet chocolate baking bars, chopped
- 8 ounces (226 g) heavy cream
Instructions
- Prepare the Chocolate: Chop the semi-sweet chocolate into small, even pieces to ensure it melts uniformly when combined with the hot cream.
- Heat the Cream: Pour the heavy cream into a small saucepan and heat over medium heat until it just begins to simmer. Avoid boiling to prevent the cream from scorching or separating.
- Combine and Melt: Remove the hot cream from the heat and pour it directly over the chopped chocolate. Let it sit undisturbed for about 2–3 minutes to soften the chocolate.
- Stir Until Smooth: Gently stir the cream and chocolate mixture starting from the center, gradually incorporating the chocolate until you achieve a smooth, glossy ganache.
- Cool or Use Immediately: Use the ganache immediately for glazing or filling. For thicker ganache, allow it to cool at room temperature or refrigerate briefly, stirring occasionally.
Notes
- Using good quality semi-sweet chocolate bars will enhance the flavor of your ganache.
- If the ganache is too thick, gently warm it over a double boiler while stirring.
- Ganache can be flavored with extracts, liqueurs, or spices before it sets for variety.
- Store any leftover ganache in an airtight container in the refrigerator for up to one week. Rewarm gently before use.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert Sauce
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
