Glossy, rich, and deeply chocolatey, this ganache takes three ingredients and turns into a sauce, glaze, or truffle base depending on how you let it cool.
Ingredients
- 227 g (8 oz) chocolate chips
- 240 ml (1 cup) heavy cream
- 14 g (1 tbsp) butter
Instructions
- 1Place chocolate chips in a heatproof bowl.
- 2Heat cream in a small saucepan over medium heat until it just starts to simmer, do not boil.
- 3Pour hot cream over chocolate and let sit for 2 minutes without stirring.
- 4Add butter and stir from the center outward until completely smooth and glossy.
- 5Let cool before using.
Cook's Note
Don't stir right away, let the heat from the cream do the work for a minute or two first, then stir from the center. Starting too early can cause streaks.
How to Use This
Use warm as a sauce or glaze. Chill to a thick paste for spreading. Scoop and roll chilled ganache into balls for truffles.
Why This Foundation Works
The fat in the cream and butter coats the cocoa solids and keeps everything smooth as the ganache cools. Stirring from the center outward keeps air from getting in and causing lumps.
Make It Yours
- Add 1 tsp espresso powder to the cream before heating for a mocha version.
- Stir in a pinch of flaky sea salt at the end for a salted chocolate ganache.
- Add 1 tbsp of Grand Marnier or Frangelico after the cream for a boozy version.
Leftover Strategy
Keeps refrigerated for 2 weeks. Reheat gently in a double boiler or in short microwave bursts, stirring between each, until pourable.