Chocolate Ganache

Notes

• This recipe is 7 chocolate : 5 cream (by weight).
• For a looser ganache, try 2 chocolate : 3 cream.
• For mousse cake/entremet topping, use 1:1 (and add corn syrup, 15% of chocolate weight).
• Can be made with 105 g butter and 135 mL hot water instead.

Ingredients

• 340 g (12 oz) chocolate, chopped into small pieces
• 240 mL (1 cup) heavy cream
• 45 mL (3 tbsp) flavored liqueur (optional)

Steps

1. Place chocolate pieces in a large bowl.
2. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate let stand for five minutes.
3. Stir until completely mixed and glossy.
4. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. If whipping the ganache, refrigerate until slightly cold.
5. When you are able to spoon the ganache and it can hold its texture, it is ready for use.
6. Optionally, whip the ganache until airy.

Alternatives

Vegan

• Equal weights chocolate and almond milk for a saucy ganache (10% less milk for a thicker ganache). Rest of recipe is unchanged.

Source

• https://savorysweetlife.com/simply-glorious-chocolate-ganache-recipe-3-ways/
• https://www.marthastewart.com/317539/chocolate-ganache-glaze
• https://theviewfromgreatisland.com/brooklyn-blackout-cake-recipe/