Chocolate ganache (pronounced “guh-nosh”) is a decadent mixture of chocolate and heavy cream. It’s super-simple to make — just heat up the cream and whisk in the chopped chocolate until smooth. You can use the silky chocolate mixture as a glaze or filling for cookies or cakes, as well as as a chocolate fondue. You can adjust the consistency by adding or removing cream depending on how you wish to use it. This recipe is great for chocolate lovers and professionals alike.
Uses for Chocolate Ganache
- Topping for chocolate or vanilla cupcakes
- Fillings or toppings for vanilla or chocolate layer cakes
- Top for Bundt or pound, or angel-food cake
- For cheesecake, or for flourless chocolate cake
- You can top homemade eclairs and crepes with chocolate peanut butter pie, brownies or ice cream.
- Filling for sandwich cookies such as macarons, yo yos, and chocolate cookies
- Serve with strawberries and other fruits, or a bowl of whipped topping!
- Base for chocolate truffles
What You’ll Need To Make Chocolate Ganache
Heat the cream in a medium saucepan over medium heat until it begins to simmer.
Turn off the heat…