Dark-Chocolate Ganache
14
- Makes1 cup
(Photo: John Cullen)
Ganache is a thick French chocolate sauce that's also used as a glaze, icing and pastry filling.
Ingredients
225 g dark or semi-sweet chocolate chocolate
1 cup 35% cream
Instructions
Chop chocolate finely. Place in a medium sized bowl.
Heat cream in a small saucepan over medium until it almost comes to a boil. Immediately pour over chocolate and stir until chocolate melts and mixture is smooth. Let cool to room temperature. Drizzle over ice cream. Chocolate ganache keeps well, refrigerated, for up to 1 week.
Prep Tip
Chocolate is very easy to chop using a serrated knife.
Ganache variations
Switch it up
Spiked mocha chocolate ganache recipe
Stir 1/3 cup coffee liqueur into finished sauce.
Peanut-butter swirl chocolate ganache recipe
Stir 1/3 cup smooth peanut butter at room temperature into finished sauce.
White chocolate & lemon ganache recipe
Use 336 g white chocolate in place of 225 g dark chocolate. Stir 1/2 tsp lemon zest into finished sauce
Toffee crunch chocolate ganache recipe
Stir 1/4 cup toffee bits into finished sauce.
Four ways to use chocolate ganache
Dessert Fondue: Heat ganache or any variation (right) in microwave or double boiler. Serve with fresh berries, pineapple cubes and marshmallows, for dipping.
Mexican Hot Chocolate: Stir 5 tbsp ganache and a pinch of cayenne pepper into 1 cup hot milk. Top with whipped cream.
Easy Icing: Spread room-temperature sauce (any variation) over cheesecake, brownies or cake.
Chocolate Truffles: Double the amount of chocolate in original recipe (450 g total). After adding cream, return to pot and stir over medium until chocolate is completely melted. Refrigerate until firm. Scoop and roll into 1-in. balls. Refrigerate until firm. Roll into toasted coconut or a mix of equal parts cocoa powder and sifted icing sugar.
Nutrition (per serving)
Calories 77, Protein 1g, Carbohydrates 5g, Fat 6g, Fibre 1g, Sodium 3mg.
