Ganache is a funny word. It is pronounced so many different ways and makes it sound so fancy. But ultimately it is a fancy word for dark chocolate and cream. In the cooking world it has several uses. I use it particularly for the topping on my ice cream cake. It typically is used to give a thin shiny chocolate coating to cakes and other deserts or as a base for chocolate truffles. You can make it fresh and use immediately, or you can refrigerate it and rewarm for a later use. As it cools it solidifies so it can also be used as the base in truffles.
The proportion of chocolate to cream can be varied, and that is what changes the firmness of the ganache. If you want a topping that can be poured onto a cake or if you are making my ice cream cake you will want to follow the directions below. If you want a more firm ganache you can decrease the amount of cream to 1/2 the amount of chocolate (1:2 ratio). Additionally if you want an even softer ganache you can increase the cream to the same amount as the chocolate a 1:1 ratio.
Time: 15 minutes
- 8 oz heavy cream
- 10 oz dark chocolate chips
- Step 1
Chop chocolate into small pieces. Place in a medium bowl.
- Step 2
Bring cream just to a boil. Remove from heat and pour over chocolate. Do not stir. Let the mixture stand for 10 minutes. This is the secret to a smooth ganache.
After the 10 minutes have passed, stir ganache until smooth. Apply to cake as a glaze by pouring over the ganache.
Refrigerate any remaining ganache to use at a later date.