1. Simmer the cream over low to medium heat. The cream will be ready once it starts producing tiny bubbles around the edges of the pan. 00:16
2. Add the chocolate pieces to a mixing bowl. Pour the heated cream over the chocolate and allow it to sit for one minute. 00:39
3. Using a large spoon, gently stir the chocolate and the cream together to combine. It may take a few minutes to get the desired effect. 01:12
4. If the chocolate is not melting fully, build a double boiler by placing a saucepan filled with about a cup of water over medium heat. Bring the water to a simmer, and place a metal bowl on top of the saucepan. Transfer the ganache into the bowl and continue to mix over the simmering water to complete the melting process. 01:40
5. Allow the ganache to cool before using. To frost a cake, either pour and spread the ganache directly over the cake, or whip the ganache in a stand mixer using a whisk attachment. This second method produces a ganache with a texture similar to frosting, and can be spread onto a cake using an offset spatula. 02:48
What You'll Need
- Medium mixing bowl
- Large spoon
- Stand mixer (optional)
- Whisk attachment (optional)
- Metal bowl (optional)
- Heavy cream (1/2 or 3/4 cup)
- Chocolate, chopped or in candy pieces (10 ounces)
Chef Rose refers to ganache as one of the master dessert sauces because ganache can be used in a number of different recipes. In addition to using ganache as a frosting for cakes, try using it to make chocolate truffles, chocolate covered strawberries, chocolate tarts, or as a filling for sandwiched cookies.
The type of chocolate used will affect the flavor of your ganache. Most recipes use semi-sweet chocolate, but dark, milk, and white chocolate can all be used as well.
Chef Rose uses this ganache to top her olive oil chocolate cake. For this cake recipe, visit Chef Rose’s “How to Make a Chocolate Cake” tutorial located below.