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Chocolate Ganache

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Chocolate ganache is a simple yet luxurious dessert made from chocolate and cream. It’s perfect for glazing cakes, filling truffles, or frosting cupcakes, with a silky texture and rich, deep chocolate flavor.

Ingredients

8 oz (225g) semi-sweet or dark chocolate, finely chopped

1 cup (240ml) heavy cream

1 tbsp unsalted butter (optional, for shine)

1 tsp vanilla extract (optional, for flavor)

Instructions

  1. Use a sharp knife to finely chop the chocolate into small, uniform pieces and place them in a heat-safe bowl. Smaller pieces will melt more evenly and quickly.
  2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Be careful not to let it come to a boil, as boiling can cause the cream to separate.
  3. Immediately pour the hot cream over the chopped chocolate. Let the mixture sit undisturbed for 3 to 4 minutes to allow the heat from the cream to begin melting the chocolate gently.
  4. Using a rubber spatula or a whisk, slowly stir the ganache starting from the center and working outward in small circles until the mixture is completely smooth and glossy. If desired, add the butter or vanilla extract and stir until fully incorporated.
  5. For a pourable ganache, let it cool slightly and use while still warm. For a spreadable consistency, allow it to cool at room temperature or refrigerate until thickened. For truffle filling, refrigerate until fully firm, then scoop and roll as needed.

Notes

For extra flavor, infuse the cream with cinnamon, vanilla, or coffee before adding it to the chocolate.

If you prefer a different consistency, adjust the amount of cream used or refrigerate the ganache to make it thicker.

The green food coloring for a colored ganache is optional and can be added for visual appeal.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-ganache/