Chocolate Ganache
Makes: Makes about 2½ cups
  • 1¼ cups heavy cream
  • 12 ounces dark chocolate, finely chopped, such as Valrhona Equitoriale (55%), Ghirardelli semisweet, Callebaut semisweet (52%) or Merckens Bittersweet (51%)
  1. Place cream in a medium-size saucepan and bring just to a boil over medium heat.
  2. Remove from the heat and immediately sprinkle chocolate into cream. Cover and allow to sit for 5 minutes; the heat of the cream will melt the chocolate. Gently stir the ganache until smooth. You may also combine the ingredients in a microwave-proof bowl and heat at 50% power until chocolate is about three-quarters melted. Remove from the microwave and stir gently until chocolate is melted and mixture is combined and smooth.
  3. When stirring the ganache, do so very gently. You are aiming to combine the ingredients but you do not want to whip air into the ganache. We use a rubber spatula, sometimes a whisk, but never a whisking action, which would aerate the ganache.
  4. The ganache is now ready to use. Use in its liquid state as a glaze, poured over cakes or as a simple sauce for ice cream. It also makes a fine chocolate fondue. Or, allow to sit at room temperature for several hours or overnight or until it reaches a spreadable consistency (between mayonnaise and peanut butter). You can use it to frost cakes, cupcakes and bars.
  5. Refrigerate up to 1 week in an airtight container or freeze up to 1 month. You may re-warm ganache to its fluid state on low power in microwave or over very low heat in a saucepan.
Recipe by Bakepedia at