How to Tuesday :: How to Make Chocolate Ganache
Learn how to make Chocolate Ganache in a few easy, quick steps! It’s so elegant and sure to impress! This goes great with Brown Butter Toffee Shortbread!
There really isn’t anything that isn’t made better by chocolate. Let alone chocolate ganache. It’s like chocolate on creamy steroids. So yeah – it doesn’t get better. And what better time to slather everything in ‘roided up chocolate than at the holidays! See, I’m glad we’re on the same page. Chocolate ganache is really easy to make, you just have to have a touch of patience, an love of butter, and a deep seeded desire to cover every bit of your face with this like a mud mask. Too far? Well, you get my drift…
Last week I showed off my new favorite sin – Brown Butter Toffee Shortbread with Chocolate Ganache and realized I never did a How-To Tuesday on ganache! How rude! But I was sure to show you how to make your own browned butter. That’s a classic how-to everyone must know. Now we are rolling out two must know how-tos’ for those shortbreads.
First, you need three things – Chocolate, butter and heavy whipping cream. I told you this was a ‘roidy combo. No regrets.
Then, if you don’t have a double boiler – like me, gather a sauce pan and a heat-safe bowl. I use a stainless steel bowl in this case.
Fill the bottom of your saucepan with about 1 inch of water and place the heat safe bowl over the top. As exhibited above. Be sure that the water does not touch the bottom of the bowl – with the direct heat you would risk scalding your chocolate and ruining your ganache. No bueno!
When the water is at a simmer in the bottom of the double boiler, add in the chocolate and butter. What’s most important to remember is keep the simmer low and not a rapid boil. Just like with the direct heat, the rapidly increasing temperature can scald the chocolate.
Using a rubber spatula, stir and fold the chocolate and butter until they start to melt. I like to remove the chocolate from the heat when there are just a couple of chocolate chips left to melt. Chocolate retains its temperature very well and the chocolate will continue to melt even once it is removed from the heat and off the double boiler. Keep folding the chocolate until the chocolate melts completely.
Once it’s removed from the heat, stir in the heavy cream until incorporated and smooth. Then – lick the spatula. Again, no judgements.
Drizzle over your favorite treats, pour over desserts, cakes or ya know, whatever needs jazzing up with chocolate. And by that I mean, everything? Challenge Accepted!!
Put these other how-to’s to good use!Print
Learn how to make Chocolate Ganache in a few easy, quick steps! It’s so elegant and sure to impress, and it goes great with Brown Butter Toffee Shortbread!
- 1 cup Chocolate Chips
- 3 Tbsp Butter, cubed
- 3–4 Tbsp Heavy Cream
- In a double boiler – or a saucepan with a heat safe bowl – fill the saucepan with 1″ of water and bring to a simmer.
- Place the bowl over the saucepan with simmering water and add in chocolate chips and cubed butter to the heat safe bowl. With a rubber spatula, fold and gently stir the chocolate and butter together until the chocolate begins to melt.
- Just prior to the last few chocolate chips melt, remove the bowl containing the chocolate and butter from the heat and continue to stir until the chocolate chips have melted entirely.
- Stir in the heavy cream slowly until just incorporated. Drizzle and serve immediately.