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Recipes · Frosting and Icing

Chocolate Ganache

Ganache is a cross between frosting and icing, and it is very versatile for coating different pastries and desserts. Composed of just chocolate and a hot liquid, it's perfect for dipping fruits and hearty types of donuts into, or drizzling over pies and cakes. If you chill ganache, you can make chocolate truffles as a bite-sized dessert option. Flavor of Ganache: Rich and chocolatey Color of Ganache: Glossy Dark Brown Texture of Ganache: Creamy, silky, and thick Stiffness of Ganache: Liquidy and pourable; does not stiffen unless chilled Uses of Ganache: Topping on cheesecakes, eclairs, and cupcakes; filling for pastries and cakes Ganache Recipe Difficulty: Easy; only requires 2 ingredients

Frosting and Icing

Chocolate Ganache
Serves 1

Ganache is a cross between frosting and icing, and it is very versatile for coating different pastries and desserts. Composed of just chocolate and a hot liquid, it’s perfect for dipping fruits and hearty types of donuts into, or drizzling over pies and cakes. If you chill ganache, you can make chocolate truffles as a bite-sized dessert option.

Flavor of Ganache:

Rich and chocolatey

Color of Ganache:

Glossy Dark Brown

Texture of Ganache:

Creamy, silky, and thick

Stiffness of Ganache:

Liquidy and pourable; does not stiffen unless chilled

Uses of Ganache:

Topping on cheesecakes, eclairs, and cupcakes; filling for pastries and cakes

Ganache Recipe Difficulty:

Easy; only requires 2 ingredients

Ingredients

  • Dark chocolate
  • Heavy cream

Directions

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  1. Weigh the chocolate and measure the cream: Weigh out the amount of chocolate called for in your recipe. If you aren’t following a recipe, start with a small amount and make more as needed. Based on the ratio chart above and how you’re intending to use the ganache, weigh the amount of cream needed for the ganache in a separate bowl.
  2. Heat the cream: Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it’s not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove.
  3. Chop the chocolate: While the cream is heating, chop the chocolate into fine pieces.
  4. Add the chocolate: Scoop the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
  5. Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first it might look spotty and broken but keep stirring until it comes together in a creamy mass.
  6. Cool the ganache: Cool the ganache as specified in your recipe.