Name: Chocolate Ganache
Ingredients: 118 grams (½ cup) heavy cream, whipping cream, or double cream; 225 grams (8 ounces) bittersweet or semi-sweet chocolate; 1:1 Ganache Ratio (for frosting, whipped ganache, or filling a cake); 470 grams (2 cups) heavy cream, whipping cream, or double cream; 2:1 Ganache Ratio (for Truffles); pinch of salt; 113 grams (4 ounces) bittersweet or semi-sweet chocolate; 2 grams (½ teaspoon) kosher salt; 227 grams (8 ounces) bittersweet or semi-sweet chocolate; 454 grams (1 pound) bittersweet or semi-sweet chocolate; 235 grams (1 cup) heavy cream, whipping cream, or double cream; ¼ teaspoon kosher salt

Preparation info

Difficulty
Easy

Appears in

Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

About

Chocolate ganache is a simple mixture of chocolate and cream that has a wide variety of uses. It can be made into truffles or whipped chocolate frosting, or used to fill a cake, or to make a rich glaze. Depending on your intended use for the ganache, you can change the ratio of chocolate to cream for your desired consistency.

Ingredients

2:1 Ganache Ratio (for Truffles)
225 grams (8 ounces) bittersweet

Method

Chop the chocolate up into small pieces and place in a large mixing bowl. Alternatively, you can use chocolate chips.
Heat the cream in a saucepan over medium heat until it is simmering.
Pour the hot cream over the chocolate and let stand for 5 minutes. Add the salt.
Put the whisk directly in the center of the chocolate/cream mixture and beg