Chocolate Ganache
- Anthology of Crumbs
- Oct 3
- 1 min read
1
Searing the Beef
For a whipped ganache, chill the mixture until firm, then beat with a hand or stand mixer until fluffy.
Use dark or milk chocolate instead of semi sweet for variation.
Gently rewarm refrigerated ganache in short bursts in the microwave or over low heat before using.
Notes
1
Place the chocolate chips in a heatproof bowl.
2
Heat the cream in a saucepan over medium heat until it begins to bubble and is very hot.
3
Carefully pour the hot cream over the chocolate chips. Let sit for 15 seconds, then whisk until smooth and glossy.
4
Use immediately as a glaze, or allow to cool for about 20 minutes before transferring to an airtight container. Ganache will keep in the refrigerator for up to 3 days.
Instructions
1 ½ cups (270 g) semi sweet chocolate chips
1 cup (240 ml) heavy cream (35%)
Chocolate Ganache
Anthology of Crumbs
This simple ganache is smooth, glossy, and endlessly versatile. Pour it warm over a cake, whip it into frosting, or let it set slightly to spoon between cupcakes. A two ingredient staple that never fails.
Servings :
About 2 cups
Calories:
Prep Time
5 min
Cooking Time
5 min
Rest Time
20 min (optional)
Total Time
10 minutes (plus cooling if desired)
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