Learn how to make chocolate ganache, a decadent yet simple, 2 ingredient dessert topping with an endless number of uses. This creamy chocolate mixture is pourable (for using as a shiny glaze on cakes and cupcakes), pipeable (for filling pastries or piping atop your favorite desserts), and whippable (for creating airy yet rich whipped ganache). Plus, this small batch recipe can easily be scaled up to fit bigger baking needs.
- 4 oz. semi-sweet chocolate baking bar, finely chopped*
- 4 oz. (1/2 cup) heavy whipping cream (or heavy cream)
- Place finely chopped chocolate in a heatproof bowl and set aside.
- Add the cream to a small saucepan and heat just until simmering. (The cream should be just beginning to bubble and should not yet be fully simmering or boiling.)
- Pour the heated cream over the chocolate and let it sit for 2 minutes. Then whisk until the chocolate is completely melted and the mixture is smooth and shiny. Use as desired.
- For whipped chocolate ganache, after step 3, let the ganache cool for 3 to 5 minutes**.
- Once the ganache has cooled slightly, use a handheld electric mixer or a stand mixer with the whisk attachment to whip the ganache on medium-high speed for about one minute, until it becomes light and fluffy in texture and lighter in color.
- Use the whipped ganache immediately**.
*Be sure to use a nice quality chocolate baking bar, not chocolate chips (which will not yield the proper consistency for the ganache).
**Do not let the ganache sit for too long before whipping or before piping onto the brownies. If it sits too long before whipping it will become thick and gloppy when whipped, and if the whipped ganache sits too long before piping it will become too firm to pipe.
- Category: Dessert
Keywords: chocolate ganache, chocolate topping, chocolate glaze, how to make chocolate ganache