Ganache au Chocolat
Updated: Jan 29
Ganache au Chocolate, or chocolate ganache, is a versatile recipe and can be used to elevate any dessert. Additionally, the recipe takes almost no time or effort to make. Give it a try, and serve it alongside fresh fruit or a baked good.
Prep Time: 5 min, Cook Time: 5 min
Yield: 4 cups unwhipped, 6 cups whipped
2 pounds semi sweet chocolate
2 cups cream
Chop Chocolate. Chop the chocolate into small pieces and place in a heat resistant mixing bowl.
Heat Cream. Bring the cream just to a simmer on medium heat. Remove from heat and pour on top of the chocolate.
Mix and Cool. Stir together the chocolate and hot cream until completely mixed. Allow mixture to cool to room temperature. Alternate technique is to add the cream to the chocolate on top of the Bain Marie while the cream is cold.
Whip (optional). At this point, you can whip the ganache with an electric whisk if you wish. This will increase the volume and lighten the final result. Whip for about two minutes.
Frost. Frost and fill cakes with this ganache while it is at room temperature.
Ganache and ganache frosted cakes should be stored in the refrigerator.