Chocolate Ganache
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Makes About 1 1/2 cups 1x
Time 15 minutes
Ingredients
- 1 cup cream
- 8 ounces dark chocolate, chopped (about 1 1/3 cups)
Instructions
Put the cream in a small saucepan and heat it until it’s steaming. Put the chocolate in a heatproof bowl, pour on the hot cream, and whisk until the chocolate is melted and incorporated into the cream. Use right away as a sauce or coating; as it cools down, it will start to set and get stiffer and harder to spread. See the variations to whip it into a smooth, rich frosting or turn it into a creamy glaze.
— Recipe from How to Cook Everything Vegetarian
Recipe variations
Vegan Chocolate Ganache
Substitute coconut milk for the cream and use vegan chocolate. You can also make ganache with nut, grain, or soy milks. (Rice milk will be too thin). All will impart their subtle flavors, but since coconut milk has the most fat, it yields the richest and smoothest ganache. You can use this substitution for all the variations.
Whipped Ganache Frosting
Simply whipping the ganache will transform its texture; its light, fluffy consistency is perfect for frosting cakes, cupcakes, or brownies or piping or filling a variety of confections: Use an electric mixer to beat the cooled ganache on low, gradually increasing the speed to medium-high until the mixture turns light and fluffy. If you like it sweeter, gradually add confectioners’ sugar to taste, 1/4 cup at a time (up to 1 1/2 cups), as you beat.
Chocolate Ganache Glaze
As a midpoint between ganache and chocolate sauce, this is an especially lavish sauce for dipping fresh fruit or cookies; you can also use it to glaze cakes or top ice cream: Thin the still-warm ganache with additional cream, about 2 tablespoons at a time, until it’s easily pourable and doesn’t harden too much when cooled to room temperature. To test the consistency, spread a small spoonful on a plate; it should thicken but remain very soft.
Chocolate Glaze
Reduce the cream to 3/4 cup. Add 6 tablespoons (3/4 stick) butter, 1/2 cup confectioners’ sugar (or more to taste), 1/2 teaspoon vanilla extract, and a tiny pinch salt. Proceed with the recipe, melting the butter in the cream and stirring the other ingredients into the chocolate along with the cream. Use immediately or store, covered, in the fridge for up to 4 days. Melt over very low heat or in a double boiler before using.