Simple Chocolate Ganache

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Chocolate Ganache.

Smooth, velvety and delectably divine.

You’ve seen this beautiful chocolate glaze before, haven’t you?

It can be poured over cakes, cupcakes, cheesecakes or cookies.

You might even love it as a luscious dip for
strawberries, bananas, pretzels or pound cake.
You could bath in it if you would like.
I won’t tell anyone.
Those kind of secrets are best left between the two of us.Chocolate Ganache is VERY easy to make, my friends
and can turn a regular-plain-jane-dessert
into a

beautiful

glistening

gorgeous

divinely delicious

spectacle.

Have I talked you into making some
Chocolate Ganche yet?
Let’s do it.
You and me, baby.

Just as a side note….for these cupcakes I used this

Double Chocolate Cake recipe

and this

Cream Cheese Frosting recipe.

Last week I made something super heavenly with this yummy Ganache to celebrate my sisters bdays.

Can’t wait to show you all about it…..

Ok then, with out further chatting, let’s make Ganache!

Simple Chocolate Ganache

Time: 10 minutes hands on + 20 minutes to thicken

Yield: About 3 Cups Ganache

PRINT RECIPE

12 ounces (2 Cups) semi sweet chocolate chips

12 ounces (1 1/2 Cups) heavy whipping cream

dash salt

1/4 t vanilla

Here are the very basic ingredients you will need. Didn’t I say it would be simple! Ganache is made from equal parts chocolate and whipping cream. Now be ware here…..

You want to measure your ingredients carefully. 2 Cups of chocolate chips is not equal to 2 Cups of whipping cream. You need the same weight in ounces.

As we see on this glass measuring cup 12 ounces of cream is actually equal to 1 1/2 Cups. If you don’t have a kitchen scale to measure your chocolate…read the weight measurement on the package of chocolate chips so you know how much cream to add. Most packages of chocolate chips come in 12 ounces.

1. Toss your chocolate chips into a microwave safe bowl and pour the whipping cream over the top of them.

2. Give the mixture a little stir…

and place your bowl in the microwave and heat it up for 30 seconds.

3. Stir the mixture together and place it back in the microwave for another 30 seconds.

4. Stir the ingredients together again. The chocolate should be melting a bit by this point. Don’t be alarmed if it looks a little bit creepy and chunky at this point. Smooth chocolate bliss is in your future.

5. Place the bowl back in the microwave again for 30 seconds then stir. By this point the ingredients should begin to combine nicely and beautifully. Whisk it together until it is nice and smooth.

6. Toss in a dash of salt…

a little splash of vanilla and stir to combine.

7. At this point your Ganache will be very thin. It works well in this form as a dip. Dunk something wonderful in it and you will be a happy soul.

8. As the Ganache cools it will begin to thicken. If you are planning to use it as a glaze over say something like this…..

Chocolate Toffee Cheesecake

you will want to let the Ganache cool so that it resembles the texture of thin pudding. Ganache at this “pudding” like texture is perfect for covering cakes or cheesecakes and letting a portion of the Ganache roll over the side of your dessert. Begin by covering the top of the dessert with a generous helping of Ganache. Then with a spoon, gently push some of the Ganache over the sides of the dessert. It should slowly creep down the sides and most often (if you push it over slowly) it will begin to set up as it drizzles down the sides. This makes for a beautiful presentation.

9. Leftover Ganache can be stored in the refrigerator. It will set up into a lovely fudge like consistency. (Nothing wrong with that, is there!) To return the Ganache to it’s glossy glaze texture, just pop it into the microwave for 30 seconds and stir.