This recipe is life changing. Now I know I have been throwing a lot of bold words around on Lemon & Mocha lately, but there are so many recipes out there that I can’t afford to be meek. If I let you live your life even just one more day without tasting this chocolate ganache I could never forgive myself. And if I withheld this deliciousness from you for months before suddenly sharing, well, I shudder to think about the angry mobs.
Chocolate ganache is just a fancy way of saying a sauce of chocolate and heavy cream, or a fancy way of saying “mmm.” You heat heavy cream until it’s steaming, add in the chocolate then voila- the ganache is complete. This ganache has been known to bring people to their breaking point. I have even heard someone utter that they were ready to smack a ganache-topped cupcake out of child’s hand because they thought it was the last one! Don’t worry, I won’t name names ;-).
Now this photo is deceiving because once you have poured, dipped or drizzled the ganache it hardens into a glistening chocolate shell and develops a fudge-like quality. The beauty of this recipe other than the rich chocolate taste and smooth velvety texture is its versatility. Originally used to make faux Hostess cupcakes, I have since used the ganache for a wide variety of chocolate sinfulness. Topping chocolate cupcakes? Check. Coating brownies? Check. Eating with a spoon? Check. Matt likes to heat leftover ganache in the microwave then drizzle over ice cream. Now is that a boy after my own heart or what? You better make sure your computer screen is clean because when you see what I make with the ganache on Friday you might find yourself licking your monitor. It’s ok, I won’t judge.
The recipe
Chocolate Ganache
Ingredients
Directions
- Heat the cream over medium heat until steaming, stirring constantly.
- Once steaming, remove the cream from the heat. Add the chocolate and stir then let sit for 5 minutes.
- Add the butter to the chocolate mixture then stir until smooth.
- Dip, pour or drizzle as directed in your recipe.
Notes
Any leftover ganache will keep in an airtight container in the fridge for up to 4 weeks.
Recipe from The Curvy Carrot.
Comments
4 earlier comments
Ieva Marija
I want to dive in that bowl!!!
LaurenAuthor
You and me both! Thanks for stopping by :-)
Brook
Do you have to use bittersweet chocolate? All I have is semisweet. Thanks :)
LaurenAuthor
Semisweet will be very slightly sweeter than bittersweet, but for the most part the two are interchangeable. Sometimes I use bittersweet and sometimes I use semisweet depending on what I have in my cabinet. Thanks for stopping by!