Description
This Easy Chocolate Ganache recipe combines rich melting chocolate with warm heavy cream to create a smooth, glossy, and versatile chocolate coating or frosting. Perfect as a decadent cake covering or whipped topping for cupcakes, it requires minimal ingredients and only a few minutes to prepare, making it an ideal choice for both novice and experienced bakers seeking a luscious chocolate finish.
Ingredients
Scale
Ingredients
- 1 cup heavy cream (or double cream for an extra-indulgent ganache)
- 9 oz melting chocolate, broken into pieces (dark chocolate preferred, but semi-sweet or milk chocolate works too)
Instructions
- Heat the cream: Warm the heavy cream over medium heat just until it is about to boil. Remove it from the heat immediately to prevent burning.
- Combine with chocolate: Place the broken chocolate pieces in a heat-proof bowl. Pour the hot cream directly over the chocolate, allowing the heat to soften it.
- Stir until smooth: Stir gently until all the chocolate has fully melted and the mixture becomes smooth and glossy.
- Use as desired: Pour the ganache over a cooled cake for a shiny glaze, or let it sit for 10-15 minutes until it thickens slightly to a spreadable consistency. Alternatively, chill it and then whip with an electric mixer until light and fluffy—perfect for frosting cupcakes.
Notes
- For a richer taste, use double cream instead of heavy cream.
- Dark chocolate provides the best flavor balance, but feel free to experiment with semi-sweet or milk varieties.
- If your ganache is too thick, gently warm it to loosen; if too thin, allow it to cool further.
- Whipped ganache can be stored in the refrigerator for up to 2 days; bring to room temperature before using.
