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…)
Here’s how I make it.
In a medium size pot, add the cream and heat over medium-low heat.
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…
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.
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.
Then with a wire whisk, stir to get the chocolates and cream well mixed.
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?
Here is my Chocolate Pound Cake with this Chocolatey goodness running down the sides…
How would you use this ganache?
Here’s the printer friendly recipe.