Easy Ganache Recipe

Method

9 steps

1. 1

   Place the chocolate chips in a medium heat-proof bowl.

2. 2

   In a small pot over low heat, heat the heavy cream to a gentle simmer - this is just before a rapid boil.

3. 3

   Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.

4. 4

   Use a spatula to stir the mixture until smooth.

5. 5

   You can use the ganache right away as a drizzle or for dipping. I recommend letting it come to room temperature before adding it to cheesecake, cake, etc. This will help it thicken so it doesn’t just run off.

6. 6

   To make piped ganache, make sure the ganache is completely cool. Transfer it to a piping bag fit with a piping tip and pipe onto cupcakes or cake.

7. 7

   To make whipped ganache, make sure the ganache is completely cool. Transfer it to a mixing bowl and beat on medium-high speed with a mixer for 3-4 minutes, until it’s a lighter brown color and airy. Whipped ganache can be piped onto cupcakes or cake.

8. 8

   To store ganache, place it in an airtight container and place in the refrigerator for up to 5 days.

9. 9

   To freeze ganache, allow it to cool to room temperature, then wrap it in plastic wrap, store in a ziploc bag and place in the freezer for up to 3 months. Thaw it in the refrigerator. To rewarm to a thinner consistency, microwave in 30 second intervals on 50% power until smooth.