The Best Ganache
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A silky, glossy ganache is one of the most versatile tools in a baker’s repertoire. Made with just chocolate and warm cream, it can be poured as a shiny glaze, whipped into a fluffy frosting or chilled and rolled into truffles. Once you master the simple ratio, this two-ingredient classic becomes the foundation for countless desserts.
Ingredients
Instructions
Put the chocolate (of choice) in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan over medium heat. Pour the hot cream over the chocolate and let stand 5 minutes, then stir until completely smooth. Let the ganache sit at room temperature until cooled and thickened; it will be a spreadable frosting consistency in about 1 hour and fully set in 3 to 4 hours.
Nutrition
- Serving Size
- 1 of 18 servings
- Calories
- 371
- Fat Content
- 27g
- Saturated Fat Content
- 17g
- Carbohydrate Content
- 31g
- Fiber Content
- 1g
- Sugar Content
- 29g
- Protein Content
- 4g
- Cholesterol Content
- 44mg
- Sodium Content
- 42mg
