Ganache II

Ganache II

33

"Heavy cream, butter and chocolate are melted together to make a dark chocolate glaze. Use high quality chocolate in this recipe."
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Ingredients

20 m servings 172 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 5 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. Place the chopped chocolate in a large stainless steel bowl.
  2. In a large, high sided saucepan, heat cream and butter over medium high heat, stirring frequently, until it just starts to boil. Watch carefully as it will boil over pan in a matter of seconds. 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 double boiler over simmering water.

Reviews

33
  1. 40 Ratings

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Most helpful positive review

Excellent flavor. I like to simplify the process by chopping the chocolate in my food processor until, then pour the hot cream down the feed tube and give it a whirl... in seconds you have wond...

Most helpful critical review

I think if you like hops (which are bitter) you'll love this! I used good quality chocolate, but still found this recipe tongue-paralyzingly harsh (the sides of my tongue are still unhappy with ...

Excellent flavor. I like to simplify the process by chopping the chocolate in my food processor until, then pour the hot cream down the feed tube and give it a whirl... in seconds you have wond...

I made this ganache for some truffles I did for a friends b-day. I used dark chocolate and followed the recipe to a T with the only addition being a heavy dose of creme de menthe candy flavorin...

I use this recipe professionally and it works, never fail every time. People love it! If I make one cake with this ganache, I am guaranted another 5 - 6 orders from customers who have tried it! ...

Even though it is not a "real" ganache... i.e. double boiler... It is still awesome. To use this recipe as a frosting, prepare the recipe as is usinga metal bowl, but after all the chocolate is ...

I made this and poured it into a tart pan with a thick graham craker crust then topped with raspberries and served with fresh whipped cream. So pretty and good too.

I think if you like hops (which are bitter) you'll love this! I used good quality chocolate, but still found this recipe tongue-paralyzingly harsh (the sides of my tongue are still unhappy with ...

Wonderful, fast, and easy! This recipe makes a lot of ganache, so if you are making a layer cake, you can afford to be generous between the layers. I have made this twice and the crowd goes wil...

This was excellent and easy to make. I beat 1 cup confectioners' sugar into half the ganache to make it a little sweeter since I was using it to top a bittersweet chocolate cake. It was perfec...

This worked very well with my cake. I used semi-sweet and bitter-sweet (60%) for two different layers of the cake and was very pleased with both. I let it cool just moments before going nuts d...