Chocolate ganache can be used in a lot of different ways. It can be used to glaze cakes, cupcake and doughnut frosting. As a dip for chocolate fondue or fountain. My favorite is as filling for french macarons.
To make this easy chocolate ganache recipe you only need 2 ingredients. You may use any chocolate you like-dark, milk, semi-sweet.
Chocolate Ganache Easy Recipe
- 7 ounces chocolate bar (for baking) - chopped into 2 centimeter cubes
- ⅔ cup all-purpose cream (heavy cream)
- In a bowl, warm cream in the microwave for 10 seconds at a time until it is hot but not boiling. Remove from microwave.
- Add chocolate and stir slowly until all chocolate melt and texture becomes thick and smooth.
This chocolate ganache becomes thicker as it cools down. And will set when left for some hours.
Use it once it cooled down enough as frosting for doughnuts or glaze for cakes or cupcakes or as coating chocolate for anything you like, like strawberries, cherries or marshmallows. Then let them set for an hour.
To use as a frosting for cakes and cupcakes, wait until it has cooled completely and set. Whip it until it becomes lighter in color.
To use for fondue, use equal parts of chocolate and cream instead and add 1 tbsp vegetable oil or corn oil.
Hello, Ms. Bebs! Being pinoy, I am a fan of your recipes also because my husband and I do not like our cakes to be too sweet 🙂
For the ganache, do you just let it sit to room temperature before use? Or can I put it in the fridge overnight?
Hi Matet, I would suggest placing it in the fridge, just to be on the safe side. Then when you are ready to use it, warm it again in the microwave with 10 seconds interval after every mixing to avoid overheating it that will make it oily or greasy.