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Chocolate ganache in a bowl

Chocolate ganache

Simple two ingredietns ganache recipe for every occasion.

Course Dessert
Cuisine European
Prep Time 5 minutes
Servings 2 cups
Author One Sarcastic Baker

Ingredients

Soft Ganache

  • 1 1/3 Cups Chopped semi-sweet chocolate (225 g / 8 oz)
  • 1 1/4-2 Cups Heavy cream (300-280ml)

Firm Ganache

  • 1 1/3 Cups Chopped semi-sweet chocolate (225 g / 8 oz)
  • 1 Cup Heavy cream (240 ml)

Extra Firm Ganache

  • 1 1/3 Cups Chopped semi-sweet chocolate (225 g / 8 oz)
  • 1/2 Cup Heavy Cream (120 ml)

Instructions

First method

  1. Place the chopped chocolate in a heat-proof bowl.

  2. Bring the heavy cream to a simmer then pour it over the chopped chocolate. Let sit for 3-5 minutes.

  3. Using a wooden spoon gently stir the chocolate and cream until smooth.

  4. Let sit at room temperature and allow to set/cool.

Second Method

  1. Place the chopped chocolate in a heat-proof bowl and use the microwave or a double boiler to melt the chocolate and bring it to a temperature of 115F (46C).

  2. Bring the heavy cream to a soft simmer (just until you notice the first few air bubbles at the sides of the pan), then pour it over the melted chocolate.

  3. Use a rubber spatula to gently mix the cream and chocolate until smooth.

  4. Leave at room temperature and allow to set/cool.

Recipe Notes

  • Use a kitchen scale for best results. One cup of chocolate weighs less than 1 cup of heavy cream.
  • Make sure to chop the chocolate as much as possible.
  • Do not use chocolate chips or candy melt.
  • Avoid stirring too vigorously or too much. Once the mixture is smooth, let it sit with as little stirring as possible. Over mixing will incorporate too much air, and the ganache will lose its glossy appearance.
  • The longer it sits, the firmer it will get, so plan.
  • Add flavoring such as vanilla, extracts, herbs, and spices to the cream before warming it.
  • Add fats and inverted sugars to the ganache when it is warm.
  • Best to store at room temperature, cover for up to 3 days.
  • If too thin, add more melted chocolate; if too thick, add more cream.