Chocolate ganache sounds much more complicated than it actually is. Basically, it’s stabilized melted chocolate that can be used as frosting, filling, icing, drizzle, hard shell on ice cream, or whatever chocolatey goodness you can dream up. Once you’ve mastered this basic technique, you can add homemade chocolate to all kinds of baked goodies!
(Original recipe: Sally’s Baking Addiction)
4 oz quality semi-sweet chocolate, finely chopped (I prefer Guittard)
1/2 C heavy whipping cream
Place chopped chocolate in a medium glass bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it. Place the glass bowl over a small saucepan of simmering water. Do not let the surface of the simmering water touch the bottom of the glass bowl. Stir the ganache constantly over the indirect heat until it’s smooth.
Ganache can be ready to use as a drizzle, or you can let it sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache likely won’t cool evenly. Be sure to stir it a few times as it sets in the refrigerator so it remains even and smooth.
Once completely cool and thick, the ganache can be piped with a piping tip or scooped with a spoon. You can also make frosting by beating the cooled, thickened ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 4 minutes on medium-high speed.