Chocolate Ganache
Chocolate Ganache
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 15-16 cookies
Measurements:
(Recipe in grams below!)
1 & 1/2 cup semi-sweet chocolate
1/2 cup heavy cream
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
260 grams semi-sweet chocolate
130 grams heavy cream
Why is my chocolate not melting smoothly?
You might find that your chocolate ganache is chunky, and there can be several reasons for this.
The first simple mistake is that your chocolate ganache wasn’t warm enough to melt all the chocolate (I know that one is probably obvious). If this is the case, just heat it up for a little longer until smooth.
If that isn’t the case, you may have over heated the chocolate. Over-heating the chocolate can cause parts of it to burn and clump (it may not seem burnt, but the clumps are a sure sign that it is close). If this is the case, you are going to have to start over and make sure to not heat up your chocolate (just pour hot heavy cream over top of it and let it slowly melt).
Lastly, if you decide to chill your chocolate ganache, place the plastic wrap directly on top of the chocolate ganache, so it does not form a thick coat on top. Once you try to mix this top coat, you will get chunks in your ganache. The best way to store this is to add the chocolate ganache to a ziploc bag, making sure to remove any air pockets.
Kitchen Equipment
medium sized bowl (heat-safe) with rubber spatula OR saucepan and rubber spatula
Instructions:
Step 1
Heat heavy cream in microwave for 90 seconds (watch in case it bubbles over!).
*Heat in microwave safe bowl or add in saucepan over medium heat until slightly boiling.
Step 2
Pour hot heavy cream over semi-sweet chocolate. Let this sit for 1 - 2 minutes before mixing.
Step 3
Mix until smooth and fully combined. If there are still chunks from not melting fully, heat up for another 10-20 seconds (or add back in saucepan over heat until smooth).
Step 5
Use fresh or cover with plastic wrap and chill in the fridge for 2-3 hours, until it thickens.
It is good to use fresh for cake drips and good to use chilled for cupcake fudge frosting!
This can be stored in the fridge for up to 14 days in airtight bag/container.