Chocolate Ganache Recipe

Ganache is simply melted chocolate and cream. It can be made with different types of chocolate - dark, white, semi-sweet, bittersweet, milk etc. It is very easy to make, and you can get different 'products' out of the simple mixture. Basically, the cream is heated and then poured over the chocolate. The mixture is then left to infuse, and then gently mixed into a smooth, velvety, thin chocolate sauce. If you let it cool for a few hours in the refrigerator, the mixture thickens into a beautiful spreadable or piping consistency, like peanut butter. It can also be whipped up into a lovely soft mousse. There are many variations and there is no "right" consistency; use what works for you.

Chocolate Ganache Recipe

Ingredients
Chopped Dark / Semi-sweet / Bittersweet / White / Milk / Any Chocolate
Whipping cream

For dark chocolate ganache, use 2:1 ratio, that is, 2 parts chocolate to 1 part cream. E.g. if using 8 oz chocolate, use 4 fl. oz cream.

For white chocolate ganache, use 3:1 ratio, and for milk chocolate, somewhere between the two.

You can use chocolate chips or buttons or bar. If using the bar, chop it up finely - easier for the chocolate to melt. The whipping cream must be in liquid, unwhipped form, not the ready-whipped stuff that comes in a canister.

Method

1. Put the cream in a saucepan, and the chocolate in a bowl.
2. Heat the cream until just boil.
3. Turn off heat, and pour the hot cream onto the chocolate.
4. Let it sit for 5 minutes to melt and infuse.
5. Stir gently until the chocolate is completed melted, no lumps and the mixture is combined.

Chocolate ganache, after 3 hours in the fridge