Ganache

Recipe from Michael Ruhlman

Adapted by Craig Seligman

Total Time
10 minutes
Rating
4(48)
Comments
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Ingredients

Yield:About 2 cups
  • 1cup cream
  • 8ounces good-quality bittersweet or semisweet chocolate, coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

237 calories; 19 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 2 grams protein; 11 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a saucepan, bring cream just to a simmer. Place chocolate in a bowl and pour warm cream on top of it. Wait 5 minutes for chocolate to soften, then whisk together until completely combined.

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Ratings

4 out of 5
48 user ratings
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Comments

Emma

This was WAY too liquidy. I mean, chocolate + cream can't go wrong, but I added a lot more chocolate to get to the consistency I wanted.

bac

Heavy cream or half and half?

bluerroses

Made ganache because I'd run out of butter and couldn't make the buttercream frosting, as planned. This was sumptuous, delectable, glossy and well behaved. I added 2-3 oz more chocolate to get it to the consistency I wanted. I let it sit for over five minutes before frosting the cake, and it was fine. I made half the recipe, which was perfect for a single layer of yellow cake. It reminded me of boston cream pie, without the custard. Rave reviews.

Emma

This was WAY too liquidy. I mean, chocolate + cream can't go wrong, but I added a lot more chocolate to get to the consistency I wanted.

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Credits

Adapted from “Ratio” by Michael Ruhlman (Scribner)

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