Chocolate Ganache
Ingredients
- 8 oz 225g dark chocolate, finely chopped
- 1 cup 240ml heavy cream
Instructions
- Chop chocolate into small, even pieces. Place in a heatproof bowl.
- Heat cream in a small saucepan over medium heat until it just starts to simmer (small bubbles around the edges).
- Pour hot cream over the chopped chocolate immediately.
- Let sit for 1–2 minutes without stirring.
- Whisk gently from the centre outward until smooth and glossy.
- Use immediately as a glaze, or let cool for different consistencies (see notes).
Notes
- Use good quality chocolate — it makes a huge difference to the flavour
- Chop chocolate finely for even melting
- Do not boil the cream — just heat until it simmers
- Let the mixture sit before whisking to allow the chocolate to melt properly
- For pourable glaze: use immediately while warm
- For spreadable frosting: cool at room temperature for 1–2 hours
- For whipped ganache: refrigerate for 2 hours then whip with a mixer
- For truffles: refrigerate for 2–3 hours until firm enough to scoop
- Store in the fridge for up to 2 weeks or freeze for up to 3 months
- Reheat gently in 10-second microwave bursts if it gets too thick