Chocolate Ganache for Truffles, Fillings, Frostings, Glazes, Fondue, Etc...

Make this ganache for truffles, cake frostings, glazes, fillings and many other uses. Made from only cream and chocolate, ganache can be used for so many things!

📝 Ingredients

• 8 oz (224 grams) bittersweet or semi-sweet chocolate
• 1/2 cup (4 oz, 112 gr) heavy cream (or whipping cream or double cream)
• large pinch of salt (optional but recommended)
• 8 oz (224 grams) bittersweet or semi-sweet chocolate
• 1 cup (8 fl oz, 224 gr) heavy cream (or whipping cream or double cream)
• large pinch of kosher salt (optional but recommended)
• 8 oz (224 grams) bittersweet or semi-sweet chocolate
• 1 1/2 cup (12 oz, 336 gr) heavy cream (or whipping cream or double cream)
• large pinch of kosher salt (optional but recommended)

👨‍🍳 Instructions

1. 1Chop your chocolate into small pieces and place...: Chop your chocolate into small pieces and place in a bowl.
2. 2Put your cream in a saucepan and place...: Put your cream in a saucepan and place over medium heat. Allow cream to heat until simmering and almost boiling. Alternatively you can heat the cream in the microwave.
3. 3Pour the hot cream over the chopped chocolate...: Pour the hot cream over the chopped chocolate and let stand for about 3 minutes. Add your salt into the bowl at this point if using.
4. 4Put your whisk into the center of the...: Put your whisk into the center of the chocolate/cream mixture and begin whisking in small circles going in one direction and slowly moving outward in bigger circles until the mixture is smooth.
5. 5Serve hot if using as for fondue, a...: Serve hot if using as for fondue, a chocolate fountain, or sipping chocolate. If using for a glaze or for stiff piping work, allow to cool for about 10 minutes before pouring. If using as a frosting, allow to cool at room temperature for about 4 hours and up to overnight. If making truffles, place the ganache in the refrigerator uncovered until the mixture becomes solid, about 1 hour, before scooping and shaping.