Description
A smooth and rich chocolate ganache made with just two ingredients, perfect for glazing cakes, filling pastries, or making truffles. This versatile recipe is quick, simple, and indulgent.
Ingredients
- 8 ounces semi-sweet chocolate (chips or chopped)
- 1 cup heavy whipping cream
Instructions
- Fill a medium pot halfway with water and bring to a gentle simmer over low to medium heat.
- Place the chocolate and heavy cream in a heat-safe bowl and set it over the simmering pot to create a double boiler.
- Stir frequently until the chocolate is fully melted and the mixture is smooth and combined.
- Remove from heat and let cool slightly until warm before pouring over cakes or desserts.
- Let the ganache cool at room temperature for 1–2 hours to thicken for use as frosting or filling.
- Refrigerate until firm enough to roll into truffles, if desired.
- For whipped ganache, chill completely, then beat with a mixer on high speed for 3–5 minutes until light, fluffy, and medium-stiff peaks form.
Notes
- Use high-quality chocolate for the best flavor and texture.
- Do not overheat the ganache, as it can separate.
- The consistency can be adjusted by changing the chocolate-to-cream ratio.
- Store in the refrigerator for up to 1 week and reheat gently if needed.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Double Boiler
- Cuisine: French
Nutrition
- Serving Size: 1/2 cup
- Calories: 720 kcal
- Sugar: 40 g
- Sodium: 40 mg
- Fat: 60 g
- Saturated Fat: 36 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 110 mg
