Making chocolate ganache is a very simple task that you’ll be glad you mastered as it’s an incredibly versatile accompaniment to many desserts and baked goods. While warm, it’s a fantastic pourable glaze however, once it cools and thickens, you can also use it as a frosting, fudge filling, or even to make truffles! My “go to” recipe for ganache is from the “Williams-Sonoma Mastering” cookbook series. Get it here:
- 8 oz (20 g) semisweet or bittersweet chocolate
- 2 tbs unsalted butter
- 2/3 cup (5 fl oz/160 ml) heavy cream, plus more to adjust consistency
- 1 tsp vanilla extract
If using chocolate bars, chop the chocolate with a serrated knife.
Heat the butter and cream over medium low heat. Heat until the butter has melted and tiny bubbles have formed along the edges of the pan, about 2 minutes. Do NOT allow the mixture to boil or it could scorch which will make the ganache taste burnt.
Remove the pan from the heat and add in the chocolate. Let the chocolate sit in the hot cream mixture to soften, about 30 seconds to a minute.
Using a whisk, mix the ganache until the chocolate is melted and smooth.
Let the ganache cool to the desired texture and it’s ready to be used as follows:
- To use as a smooth pourable fudge sauce, use right away
- To use as a pourable cake glaze, allow to cool for 10-15 minutes
- To use as a thick fudge filling, allow to cool for 1-2 hours
- To use as a frosting for cakes/cupcakes, allow to cool completely
**Tip** – If your finished ganache looks broken or curdled, heat it again over a double boiler and let it melt down. Chill for 30 minutes in the fridge and whisk it to bring it back to the desired consistency.
Chocolate Bundt Cake with a Ganache Drizzle