Use this guide on how to make ganache when you need rich chocolate filling for truffles or cookies, a decadent frosting for a cake, a layer in ice cream sandwiches, or warm sauce for desserts.
For filling truffles or frosting cakes
(makes about 2 1/2 cups)
14 ounces semi-sweet or bittersweet chocolate (I use Ghiradelli 60% chocolate chips)
1 cup heavy whipping cream
2 tablespoons butter, softened
1 teaspoon vanilla or coffee extract
pinch of salt
For hot fudge sauce or use In ice cream sandwiches
(makes about 2 cups)
10 ounces bittersweet chocolate (I use Ghiradelli 60% chocolate chips)
1 cup heavy whipping cream
1 tablespoon butter, softened
1 teaspoon vanilla or coffee extract
pinch of salt
To make the ganache, place the chocolate chips in a heat-safe bowl.
Heat up the heavy whipping cream in the microwave or on the stove. It should be hot enough to melt the chocolate but not boiling. Scrape off any “skin” that may have formed on top, then pour the cream over the top of the chocolate chips.
Blend with a wire whisk until all the chocolate has melted. Add the soft butter, vanilla, and salt. Stir until smooth.
Chill to the desired consistency depending on how you are using it. Putting the bowl of ganache in an ice bath and stirring can speed up the process.
Useful tips (Sorry, no pictures yet)
The filling/frosting can be used in a lava cake when chilled to a solid. It can also be cooled then whipped with electric beaters for a fluffy cake frosting.
The sauce can be served warm over ice cream or another dessert, like fresh donuts or berries. It can also be used for hot chocolate added to some hot milk.
