This silky amazing chocolate ganache comes from a combination of just two ingredients. Chocolate and almost any liquid you could want to make this perfect accompaniment for any kind of cakes, doughnuts and truffles. To make this ganache, you will use a one to one ratio of chocolate and cream. You don’t have to do that, if you want to make a drip cake, for example, you will use the parts chocolate and one part cream or whatever liquid you will choose. You can also use any kind of chocolate you want, bitter, sweet or milk chocolate.
Chop th chocolate finely, so that the ganache can come together really quick. To make your ganache in a double boiler, just have a spot of simmering water with a glass bowl over it that should not be touching the water. Dump your chocolate and your cream and begin to stir until it’s almost all melted then finish melting off heat. The one concern you may have is having your chocolate burn and it happens when you just heat it up too high.
If you are microwaving, use 50% power and if you are using stove then use a double boiler. For ine cup of chocolate, you will add one cup of scaled cream that means the cream is just under boiling so pour it over the chocolate and it will begin to melt. Give it a minute then start whisking it until you have a beautiful very silky liquid. You can dip doughnuts in that, eclairs. If you want it to be thicker, just use less liquid, start off with a quarter and then you can add more as you go along.
Another version is using coffee, transfer the chocolate into a bowl then add a few tablespoons of hot coffee. Let it sit for a few seconds and sallow the heat from the coffee to permeate through the chocolate then give it a thorough whisk. Chocolate coffee ganache is perfect for the Mocha Cake which is a chocolate coffee lovers dream.
If you love coffee and you love chocolate then try adding some coffee to your ganache. You can also add a spolash of vanilla a sprinkle of salt, whatever you want your ganache can take so many flavours.
- 1 cup chocolate 175g, semisweet or bittersweet
- 1/2 cup cream 120mL
- 1 tsp vanilla extract 5mL, optional
- Chop chocolate roughly. If using chocolate chips you can skip this step or give them a few swipes with the knife.
- Chopping chocolate into finer pieces adds surface area and lets the hot liquid melt it with less additional heat and a chance of burning. Place in a medium bowl and set aside.
- Heat cream either on the stovetop or in the microwave until just about to boil.
- Pour cream over chocolate, cover bowl with a plate and set aside for a minute.
- Mix chocolate until dissolved and glossy.
- If there are a few pieces of chocolate left unmelted microwave at 50% power for about 10 seconds and mix again.