Semisweet Chocolate Ganache
Submitted by Lilbakergrl
Silky semisweet chocolate ganache made with just four ingredients: heavy cream, butter, sugar, and chocolate. Use it as a glaze, frosting, truffle base, or filling.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minGanache is the Swiss Army knife of the pastry world, and this semisweet version is one every home baker should have memorized.
Hot cream, butter, and sugar get poured over broken semisweet chocolate, left to sit for five minutes, then stirred into a glossy, pourable sauce that sets up as it cools.
Warm, it’s a pourable glaze. At room temperature, it’s a spreadable frosting. Chilled and rolled, it becomes truffles.
Variations
- Mocha ganache: Stir in a teaspoon of instant espresso powder with the sugar for a coffee-chocolate twist.
- Boozy ganache: Add a tablespoon of Grand Marnier, Kahlua, or dark rum after stirring smooth.
- Dark chocolate version: Swap the semisweet for bittersweet chocolate for a more intense, less sweet result.
Chef Tips
- Break the chocolate into small, even pieces so it melts uniformly when the hot cream hits it.
- Let it sit the full 5 minutes before stirring. Rushing it can create a grainy texture.
- If the ganache looks oily or separated, add a splash of warm cream and whisk vigorously until it comes back together.
Ingredients
Directions
Heat the heavy cream, butter, and sugar in a 2½ quart saucepan over medium-high heat.
When hot, stir to dissolve the sugar. Bring the mixture to a boil.
Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes.
Stir until smooth.
Allow to cool to room temperature.
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