Ganache I

Ganache I

48
CCACHEF 2

"Ganache is a mixture of cream, or butter, and chocolate. Ganache can be made thick enough to use as a truffle filling or thin enough to use as a glaze. A 'thin' Ganache can be melted to use as a glaze or whipped, and used as a filling for cakes. Use the best quality chocolate you can find."
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Ingredients

servings 301 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Chop the chocolate into small pieces and place it in a large stainless steel bowl.
  2. In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.
  3. Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.

Reviews

48
  1. 62 Ratings

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Most helpful positive review

Ganache recipes can vary greatly in chocolate to cream ratios - this version falls somewhere in the middle and is great! To simplify the process, I chop the chips in my food processor until they...

Most helpful critical review

don't use chips and then try to make truffles with this recipe- didn't set- ever. My own mistake- didn't know chips have something in them to keep their shape- obviously that means it won't set...

Ganache recipes can vary greatly in chocolate to cream ratios - this version falls somewhere in the middle and is great! To simplify the process, I chop the chips in my food processor until they...

Good stuff. I was looking for a chocolate filling to use in a layer cake and appreciated the tip that you could whip ganache to transform it into filling. I found the ratio of chocolate to cre...

awesome. i love this, so easy but tastes amazing. however it doesnt really like to be refrigerated and re-incarnated in a double boiler. Iwould make when you want to use it.

This is the only recipe you need for ganache. I have also decreased the amount of chocolate to 6oz to drizzle it over a bundt cake. If you don't have bittersweet chocolate, chips work well too!

Wounderful after I removed it from the heat I added 2T corn syrup for a nice shine on my Black magic cake.My buddy told me it shined like his new Harley.

This is the recipe I use for all my ganache needs. Like the author says, it's very versatile. By changing the temperature (melting or cooling,) you can change the consistency of the ganache. I h...

This is a very simple recipe, but yields an incredibly delicious topping with many uses. I made chocolate sheetcakes for our daughter's wedding, and used this as the frosting (no boring white c...

First time I've made ganache, and it was perfect. I used semisweet instead of bittersweet chocolate, simmered the (whipping) cream just a little longer (1 minute, with only tiny bubbles staying ...

Very Nice, This is a great recipe, easy, quick and is a big hit w/ all everytime. A little hint though, whatever you do make sure that it is completely cooled before frosting!