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Ganache I

By: CCACHEF

"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."

Rate/Review | Read Reviews (43)

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 cups

Ingredients

2 cups heavy whipping cream
1 1/4 pounds bittersweet chocolate

Directions

Chop the chocolate into small pieces and place it in a large stainless steel bowl.
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.
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.

Nutritional Information

Amount Per Serving Calories: 301 | Total Fat: 23g | Cholesterol: 42mg Powered by ESHA Nutrient Database

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Reviewed on Jan. 26, 2007 by PATRINCIA

Ganache recipes can vary greatly in chocolate to cream ratios - this version falls somewhere...

Reviewed on Dec. 26, 2006 by LAURAEBK

awesome. i love this, so easy but tastes amazing. however it doesnt really like to be...

Reviewed on Jan. 19, 2004 by COOKINGIRLLJ

Good stuff. I was looking for a chocolate filling to use in a layer cake and appreciated the...

Reviewed on Jul. 23, 2003 by schmerna

This is the only recipe you need for ganache. I have also decreased the amount of chocolate...

Reviewed on Jan. 8, 2005 by BIGJIM5

Wounderful after I removed it from the heat I added 2T corn syrup for a nice shine on my Black...

Reviewed on Apr. 28, 2003 by shaggy

This is the recipe I use for all my ganache needs. Like the author says, it's very versatile....

Reviewed on Oct. 11, 2003 by SPOOFHOUNDMOM

This is a very simple recipe, but yields an incredibly delicious topping with many uses. I...

Reviewed on Dec. 18, 2007 by MAS13

First time I've made ganache, and it was perfect. I used semisweet instead of bittersweet...

Reviewed on Nov. 15, 2002 by BILLY B HILLBILLY

Great glaze. I put in a dollop of corn syrup to make it shiny. It gets hard in the fridge, so...

Reviewed on Oct. 11, 2003 by IRENE MARIE

Very Nice, This is a great recipe, easy, quick and is a big hit w/ all everytime. A little...

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