Chocolate Ganache

Chocolate Ganache

Ganache sounds like this complicated to make glaze when it’s really a super simple one.  It can be used to drizzle over the top of a cake and allowed to run down the sides, or let it thicken up a bit and spread between layers of cake, over cookies or dip your strawberries and pretzels in this chocolate goodness and devour!  Anything goes!  There’s all of three ingredients and only requires a heat safe bowl, a small pot and a whisk.

I do find it to be important to use good quality ingredients in glazes and ganache.  Since there’s only a few ingredients, it’s only going to be as good as the chocolate you use.  My favorite chocolate to use here is Ghirardelli 60% cocoa premium baking chocolate chips.  I find it to have ultimate flavor and creaminess.  (No, I wasn’t paid to say that.  Just saying…)

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Here’s how I make it.

Chocolate Ganache

Chocolate Ganache

In a medium size pot, add the cream and heat over medium-low heat.

Chocolate Ganache

While the cream is heating, place a heat safe glass bowl on the pot and add the chocolate chips.  This serves two purposes.  One, it helps the cream heat quicker…

Chocolate Ganache

and secondly, it warms up the chocolates and starts melting them.  See around the edges?  It’s starting to melt a bit.  This step isn’t necessary, it’s just what I like to do.  I use a glass bowl because I can still watch the cream come to a near boil.

  Chocolate Ganache    Chocolate Ganache

When the cream just starts bubbling, remove the bowl of chocolates, set it on a heat safe surface and pour in the cream.  Let it sit for about 30 seconds without touching it.  This allows the cream to melt the chocolates.

Chocolate Ganache

Then with a wire whisk, stir to get the chocolates and cream well mixed.

  Chocolate Ganache

Add the pure vanilla extract and whisk it in.  It’s ready to pour over a cake or you can allow it to cool and thicken, then spread over cookies, between layers of cake or dip fresh and dried fruits, or your favorite chips and pretzels!  How easy was that?

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For my Cranberry Orange Ganache recipe that I use on my Cranberry Orange Pound Cake, click on those links!  Oh, and my Citrus Icing!

Chocolate Ganache

Here is my Chocolate Pound Cake with this Chocolatey goodness running down the sides…

How would you use this ganache?

Chocolate Ganache

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Here’s the printer friendly recipe.

Chocolate Ganache

Cook Time: 5 minutes

Chocolate Ganache

Ganache sounds like this complicated to make glaze when it's really a super simple one. It can be used to drizzle over the top of a cake and allowed to run down the sides, or let it thicken up a bit and spread between layers of cake, over cookies or dip your strawberries and pretzels in this chocolate goodness and devour! Anything goes!

Ingredients

  • 6 ounces of Ghirardelli 60% cocoa premium baking chocolate chips.
  • 5 Tablespoons heavy cream
  • 2 teaspoons pure vanilla extract

Instructions

  1. Place the chocolate chips in a medium size heat safe bowl.
  2. In a small pot, heat the heavy cream to a low boil, just until it starts to bubble.
  3. Pour hot cream over the chocolate chips and wait 30 seconds.
  4. Gently stir with a whisk to combine until the chocolate chips are melted.
  5. Whisk in the pure vanilla extract.
  6. Cool slightly to allow it to thicken to the consistency that you want to pour over your cake.
  7. Drizzle over the cake and allowing it to run down the sides, the let it set up.

Notes

For the Chocolate Pound Cake recipe, visit: sweetteawithlemon.com/chocolate-pound-cake

http://sweetteawithlemon.com/chocolate-ganache/

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