Ganache

Luxurious, silky, and deeply chocolaty, ganache is a versatile staple in baking. Whether you use it as a glaze, frosting, filling, or whipped topping, it adds a touch of elegance to any dessert. This recipe includes both stovetop and microwave methods to suit your preference.

Did You Know?
Ganache originated in France in the mid-19th century and is named after a French term for "foolish." Legend has it that a pastry chef accidentally poured hot cream over chocolate, creating what we now know as this luscious and essential ingredient in pastry arts.

Yield
This recipe makes approximately 2 cups of ganache, enough to glaze an 8–9 inch cake or to fill and frost 12 cupcakes.

Ingredients for Ganache
8 oz (1 cup) semi-sweet or dark chocolate, finely chopped
1 cup heavy cream
1 tablespoon unsalted butter (optional, for extra shine)

Stovetop Instructions
Step 1: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles form around the edges but do not boil).

Step 2: Remove from heat and immediately pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes.

Step 3: Gently stir the mixture with a spatula or whisk until smooth and shiny. Stir in the butter, if using, for a glossier finish.

Step 4: Use the ganache while warm as a glaze, or let it cool to thicken for spreading or whipping.

Microwave Instructions
Step 1: Place the chopped chocolate and heavy cream in a microwave-safe bowl.

Step 2: Microwave on medium power for 30 seconds. Stir well. Repeat in 15–20 second intervals, stirring after each, until the chocolate is fully melted and the mixture is smooth and shiny.

Step 3: Stir in the butter, if using, for extra shine. Use as desired.

Nutritional Information (Per Serving)
Calories: 140, Fat: 11g, Carbohydrates: 10g, Protein: 2g, Sugars: 8g

Kitchen Tips

1. Use high-quality chocolate for the best flavor and texture.
2. Chop chocolate finely to ensure it melts evenly.
3. For flavored ganache, infuse the cream with vanilla, coffee, or spices before heating.
4. Adjust the cream-to-chocolate ratio for different uses: more cream for a thinner glaze, less cream for a thicker consistency.
5. Let ganache cool slightly before using it as a glaze to prevent it from running off the cake.
6. Chill and whip ganache for a fluffy frosting or filling.
7. Store leftover ganache in the fridge for up to a week; reheat gently before using.
8. For a dairy-free version, use coconut cream instead of heavy cream.
9. Add a tablespoon of liqueur (like Grand Marnier or Kahlua) for a sophisticated twist.
10. If the ganache separates, whisk in a small amount of warm milk or cream to bring it back together.

Let’s Learn About Ganache’s Uses
Ganache is incredibly versatile: use it as a shiny glaze for cakes, a smooth filling for truffles, or a rich frosting when whipped. Its consistency depends on the cream-to-chocolate ratio, making it adaptable for any dessert. Whether dripped over a cake or piped onto cupcakes, ganache elevates your baking to professional levels.