Hi Everyone! This is just a quick one about how to make Chocolate Ganache. Chocolate Ganache is a super simple recipe but it can be changed up in so many different ways, depending on what you are looking for. There are 3 different consistencies for of ganache and they are all made with a different ratio of cream to chocolate and they are all used to make different things.
Firm Consistancy – This is made with 2 parts chocolate to 1 part cream. (Example-16 oz of chocolate to 8 oz of cream) You get a very thick and firm finished product that is kind of like a dough that can be molded.. It’s used for making things like Truffles.
Medium Consistancy – This is made with equal parts cream to chocolate (Example – 8 oz of cream and 8 oz of chocolate). You get a smooth and glossy final product in between being a firm, dough-like consistency and a sauce. It’s used for things like icing cakes and cupcakes. And can also be used as a filling.
Soft Consistency – This is made with 2 parts cream to 1 part chocolate (Example – 16 oz of cream and 8 oz of chocolate) It has a looser, saucier consistancy than the other 2. The main purpose of this one is to glaze cakes. Also used to drizzle over cakes.
What I am going to be showing you today is the soft kind. But my recipe has a bit of a twist. Instant Espresso Powder. Why, you might ask? Because, coffee inhances the flavor of chocolate. We are just adding a little bit so you don’t even taste it. It just makes the chocolate taste even more chocolaty and bold.
So to start you are going to heat up your cream and the instant espresso powder to a simmer. Make sure to watch this really closely because it will boil over and create a mess.
While that is coming to a simmer, grab your chocolate.
Once at a simmer, shut the cream off and add in the chocolate chips. Make sure the cream covers all of the chocolate chips. Just rearange them until they are all submerged. Let that sit for 2 minutes.
Now comes the fun part! Whisk this up until it’s all combined. The fun part, I think, is watching the color change. At first when you whisk this it’s this light brown color and you think it’s never going to come together but keep whisking and all of the sudden it turns a dark brown color and is smooth and lushous and beautiful.
Simple as that! Perfectly luscious and creamy chocolate ganache. Enjoy this right now, store it in the fridge for up to 2 days or store it in the freezer for up to a month. I am going to store mine in the freezer for another recipe in a few weeks so stay tuned for that. I’ll see you next time, my friends!
Chocolate Ganache
Ingredients
- 1 Pint of Heavy Cream
- 8 oz of Semisweet Chocolate Chips
- 1/2 Teaspoon of Instant Espresso Powder
Instructions
- Heat the cream and the instant espresso powder to a simmer under low heat in a medium saucepan.
- Shut off the cream and add in the chocolate chips. Let that sit for 5 minutes.
- Whisk the mixture together until combined.
- Enjoy immediately or store in the fridge for 2 days.
Notes
Store in an airtight container to freeze for 1 month.
To thaw place in a double boiler and heat on low.
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