Ganache is a simple chocolate sauce that is luscious, easy to make, and very versatile. By altering the ratio of whipping cream to chocolate, you can make it thin for an ice cream topping, thick like a paste for a sandwich filling between two cookies, or somewhere in between to drizzle over a cake. Light corn syrup is sometimes added to create glaze for drizzling.
The following recipe will yield a thick, paste like ganache. You may thin your ganache with more cream.
The following recipe will yield a thick, paste like ganache. You may thin your ganache with more cream.
Ingredients
1 cup heavy cream
1 teaspoon vanilla
8 ounces semisweet or bittersweet chocolate, cut into pieces
4 tablespoons butter
1 cup heavy cream
1 teaspoon vanilla
8 ounces semisweet or bittersweet chocolate, cut into pieces
4 tablespoons butter
Directions
Bring the cream and vanilla to a boil. In a medium bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted. Stir in the butter. Let the ganache cool until it reaches the desired consistency.
Bring the cream and vanilla to a boil. In a medium bowl, pour the hot cream over the chocolate. Stir until the chocolate is melted. Stir in the butter. Let the ganache cool until it reaches the desired consistency.
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