Best chocolate ganache

    (133)
    15 min

    This is a professional, foolproof ganache recipe that requires just three ingredients. It keeps in the fridge for up to two weeks, or about 3 days at room temperature.


    198 people made this

    Ingredients
    Serves: 32 

    • 340g plain chocolate, chopped
    • 475ml double cream
    • 2 teaspoons vanilla extract

    Method
    Prep:15min  ›  Ready in:15min 

    1. Place chocolate in a large bowl, or in the bowl of a stand mixer. Pour the cream into a saucepan, and bring to the boil. As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chocolate. Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth. Be sure to scrape the bottom of the bowl occasionally. Stir in the vanilla until well blended.
    2. Place a piece of cling film directly on the surface, and allow to cool at room temperature, or in the fridge.

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    Reviews & ratings
    Average global rating:
    (133)

    Reviews in English (107)

    0

    Made this chocolate ganache cannot stop eating it fab  -  01 Sep 2017

    by
    393

    Ganache recipes can vary greatly in chocolate to cream ratios - this version falls somewhere in the middle and is great! I like to simplify the process by chopping the chips in my food processor until they resemble fine crumbs. Then I heat the cream in a heavy bottomed saucepan until it just starts to bubble around the edges, pour the hot cream down the feed tube of the food processor, add the vanilla and give it a whirl... in seconds you have wonderful ganache. I should mention that chocolate chips contain stabilizers that allow them to keep their shape while they are warm, and those stabilizers don't melt down smoothly like chocolate does, so for a smoother finished product, I strain the warm ganache through a fine mesh strainer (this is not a necessary step, but will give more professional results). Use this ganache warm as a pourable glaze, let it cool to room temp (over night) and use like a standard frosting, or chill until firm and whip with a heavy stand mixer until it's lighter in color and spreadable. You can even use this ganache to make authentic chocolate truffles - just roll the chilled ganache (unwhipped) into balls and coat with cocoa powder, chopped nuts, or whatever. By the way, I used this recipe to cover a chocolate wedding cake and it turned out wonderfully! One more hint: if you use this ganache to "frost" a cake, but be sure to bring the cake to room temperature before cutting (using a hot knife). You'll love this extremely versatile and tasty recipe!  -  19 Jan 2007  (Review from Allrecipes US | Canada)

    by
    160

    Normally I insist on using a good quality chocolate for ganache but today I just threw a doctored up cake mix together quickly and thought this chocolate chip version would be "good enough." To my surprise, it was better than just "good enough" and I was pleased to glaze my cake with it. (And I even forgot to add the vanilla!) I chilled it just long enough to make it of thick pouring consistency so that it adhered to the cake nicely without most of it running off. I had quite a bit left over, so I just refrigerated it for another time. Maybe I'll melt it again and use it as a glaze for cupcakes, or a fudgy topping for cheesecake. Or maybe I'll let it come to room temperature and whip the heck out of it for a fluffier frosting. Or maybe I'll heat it up and pour it over ice cream, or stir some into hot milk, or....  -  13 Nov 2009  (Review from Allrecipes US | Canada)

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