Try this Chocolate Ganache recipe, or contribute your own.
- Carbohydrate 0.4185 g
- Cholesterol 20.55 mg
- Fat 5.55 g
- Fiber 0 g
- Protein 0.3075 g
- Saturated Fat 3.4548 g
- Serving Size 1 1 " round, 5" high cake (73g)
- Sodium 5.7 mg
- Sugar 0.4185 g
- Trans Fat 0.2862 g
- Calories 52 calories
Step-by-step
- Mix the cream and the chocolate together in a microwavable safe bowl.
- Microwave on high for two minutes.
- Take the bowl out of the micro, and gently stir just a bit.
- Put back in the micro for 2 more minutes or until almost completely melted.
- Stir with a spatula (NOT a wooden spoon– stay away from wood as you want no moisture involved here, trust me) and then whisk until completely smooth.
- Now let it sit. I cover mine, and wait at least a few hours before applying to my cake so that it can ‒set–.
- You can also refrigerate it over night and then bring it back to room temp when needed, or soften in the micro on defrost for 30 second intervals until fully melted again.
Standard measurements for chocolate and cream assume a specific fat percentage in the dairy and a precise cocoa solid ratio in the chocolate, variables that dictate whether the emulsion breaks into a greasy puddle or sets into a glossy coating. Achieving stability requires careful temperature control during the melting phase and strict adherence to cooling windows before application.
- Use heavy cream containing at least 36 percent milk fat to ensure the emulsion holds together without requiring stabilizers.
- Opt for a silicone spatula rather than a wooden spoon during mixing to prevent residual moisture from introducing graininess into the chocolate.
- Allow the mixture to rest at room temperature for at least two hours to reach a spreadable consistency before attempting to frost a cake.
- Store leftover ganache in an airtight container in the freezer for up to three months, thawing it overnight in the refrigerator before use.
- Reheat refrigerated or thawed ganache in a microwave using thirty-second defrost intervals, stirring gently between each cycle to redistribute heat evenly.
- Double the ingredient quantities proportionally if covering a standard six-inch cake with multiple tiers to ensure sufficient volume.
