Chocolate Ganache
Ganache is a delicious, rich chocolate cream glaze for baked goods. It is very quick to make. As it cools it becomes thicker so can be used as a frosting for cupcakes or as a filling between cookies! It can also be the base of a truffle – you’re welcome!
Prep time: 5 minutes / Cook Time: 5 minutes / Number of Servings: 1 torte or cake glaze
Ingredients:
4 squares semi-sweet chocolate – chopped or 1 cup semi-sweet chocolate chips
1/3 cup 10% or 35% heavy cream
How It’s Made:
In a small saucepan over medium heat, bring the cream to boiling.
Lower the heat to the lowest setting.
Add the chocolate and let it sit for 15-30 seconds to melt.
Whisk or stir until the mixture is smooth with no chunks of chocolate left.
Remove from heat and let it sit for 10 minutes, stirring occasionally until it thickens slightly. It should not be runny but rather drip somewhat thickly from the whisk or spoon.
Glaze your torte/cake. My Gluten-free Chocolate Torte.
Enjoy!
Variations
Use a half-cup semi-sweet chocolate and a half cup dark chocolate.
For a white ganache, use 1 cup of white chocolate.
Add ¼ - ½ teaspoon cinnamon or vanilla for extra flavour
When slightly set on the torte/cake, sprinkle sea salt flakes on for a salted chocolate flavour.
Let cool completely and when thick, whip to make more of a traditional frosting, or use in a piping bag. This whipped ganache truly is marvellous in-between two shortbread or chocolate chip or peanut butter cookies!
For truffles, let the glaze cool and do not whip. As this mixture is very rich, start with a ½ teaspoon and roll it into a ball. Quickly dip it into warm water, shaking off extra water and then roll in the covering of your choice – sprinkles, coconut, cocoa, fine orange zest…
