This chocolate ganache recipe is easy to make and requires no baking. The result is a rich and creamy topping for cakes and other desserts with the perfect balance of bitter and sweet. The key is to finely chop the chocolate and bring the cream to a gentle boil before mixing. This helps ensure that the chocolate melts properly and leads to a smooth, creamy texture.
Since this recipe uses no baking, it is perfect for cooks of all levels of experience. The alcohol can be added for a richer flavor, but is completely optional. This ganache can also be stored in the fridge for up to a week.
To make the recipe:
- Place the finely chopped chocolate into a heat-proof bowl.
- Bring the cream to a gentle boil.
- Pour the cream over the chocolate and let it sit for 1-2 minutes.
- Whisk the mixture gently until the chocolate has melted and the ingredients have combined.
- Add the alcohol of your choice for an extra layer of flavor.
- Let cool and store in the fridge for up to a week.
The key to this recipe is the proper melting of the chocolate. By bringing the cream to a gentle boil, it helps ensure that the chocolate will melt evenly and smoothly. The whisking process then allows for an even combination of the ingredients resulting in a lusciously creamy texture. The alcohol addition is optional, but it can add complexity and a richer flavor to the ganache.
Frequently Asked Questions
Q: How do I store the ganache?
A: The ganache can be stored in the fridge in an airtight container for up to a week.
Q: What type of chocolate should I use?
A: Semisweet or bittersweet chocolate are the best options, as they have the perfect balance of bittersweet and sweet.
Q: How can I make sure the chocolate melts evenly?
A: Bring the cream to a gentle boil and immediately pour it over the chocolate before whisking until melted and combined.