Chocolate Ganache

Ingredients

• 250g/ 8oz dark chocolate or semi-sweet chocolate block (up to 50% cocoa, Note 1)
• 1 cup thickened / heavy cream, pure cream or whipping cream (Note 2)
• 375g/ 12 oz milk chocolate block (Note 3)
• 1/2 cup thickened / heavy cream, pure cream or whipping cream (Note 2)
• 400g / 14 oz white chocolate block (Note 4)
• 1/3 cup + 1 tbsp thickened / heavy cream, pure cream or whipping cream (Note 2)
• See Chocolate Truffles recipe (less cream for firmer ganache)

Steps

1. Using a sharp knife or serrated knife, finely chop the chocolate. Then scrape it all into a heatproof bowl – including all those little powdery shards!
2. Heat cream: Place cream in a small saucepan over heat or in a heatproof jug to microwave. Heat until hot and steaming but DO NOT let it boil – it might cause the chocolate to split or go grainy. (Note 6)
3. Pour cream over chocolate: Pour hot cream over chocolate, then spread chocolate out so it's as evenly covered by cream as possible. Cream will not fully cover white or milk chocolate, that's OK.
4. Wait 10 minutes: Leave for 10 minutes. Do not cover (Note 7).
5. Stir until smooth: Using a rubber spatula or spoon, stir until cream and chocolate are incorporated and it's silky smooth. (Note 8 about lumps)
6. Milk & white chocolate only: Because there is less cream, the chocolate may not fully melt. In which case, micrwoave for 20 seconds, stir gently, then microwave again for 10 seconds and stir – this should be enough to fully melt the chocolate. (Note 5)
7. Troubleshooting: If your ganache splits (ie. oil streaks) or is grainy, or it's too thick or thin, see above in post for how to fix these problems.
8. Cooling: If cooling your ganache (to spread, pipe or whip), cool it uncovered for 30 minutes. Then cover with cling wrap and press so it contacts the surface (so you don't get a skin forming) and continue to cool.
9. Pourable / dipping sauce / pour glaze – allow to cool for 15 minutes on the counter until it's still runny but pourable. Use as required – pour over cakes as a thick chocolate glaze, over sundaes, into bowls to use for dipping, or to make drip decorations.
10. Spreadable frosting – cool to a spreadable peanut butter consistency. Cool 30 minutes on the counter then EITHER 4 hours in the fridge, stirring every now and then for even cooling, OR refrigerate overnight and then leave to soften on counter for 15 – 20 minutes.
11. Whipped Ganache – Place bowl and whisk attachment in fridge for 20 minutes. Place ganache in bowl then whip on high for 2 minutes until it changes to a pale brown colour and it's fluffier. Smear or pipe onto cakes and cupcakes.
12. Truffles – cool overnight in the fridge until firm. Use this Chocolate Truffles recipe.
13. More ideas and uses – Click here: What to do with chocolate ganache !