If you want an easy-to-make recipe with no special equipment, this one will work for you. Just get your ingredients and follow the directions below. You'll be making chocolate ganache in 10 minutes or less!
Keyword Chocolate, chocolate chip, Dark Chocolate
Prep Time 10minutes
Cook Time 2minutes
Total Time 12minutes
12 ounces(or 2 cups)chocolate chips, semi-sweet
6 ounces(or 1 cup)heavy cream
Add semi-sweet chocolate chips to a small microwavable bowl.
In a small saucepot, heat the heavy cream to a light simmer for about 2 minutes. (Or, In another small microwavable bowl, heat the heavy cream to a light simmer for about 90 seconds).
Pour hot, heavy cream over chocolate chips. Allow chocolate to melt for 1-2 minutes.
Use a whisk or rubber spatula to mix the chocolate and cream. Mix until it's velvety smooth. If chocolate is still not melted, heat in the microwave in 15-second increments.
Place chocolate ganache in the fridge and chill for 1 hour (or store overnight in an airtight container).
Chocolate Truffles - Using Smooth Rich Ganache
Place parchment paper onto a small baking tray.
Use one spoon with two dinner spoons to scoop the chocolate ganache into a 1-inch piece, and use the second spoon to push the ganache off the first spoon onto the parchment. Scoop 12-16 pieces.
Place the baking tray into the fridge to chill for 15-20 minutes.
After the ganache pieces have cooled (use gloves if needed), roll the ganache pieces into balls.
Then roll each ball of ganache into a bowl of chocolate sprinkles. Cover each ball well and place it back onto the tray.
Put the truffles back into the fridge to cool.
Reserve ½ - ¾ cup of chocolate ganache for the drip. Microwave for 30 seconds to 1 minute to melt the ganache and pour into a squeeze bottle. Set aside for later.
Pour warm (melted) ganache into a squeeze bottle. If needed, heat the ganache in the squeeze bottle in the microwave for 5-10 seconds. (Test the drip on a tall glass before trying it onto the cake).
Squeeze and drop the chocolate ganache over the sides and on top. Use the offset spatula to smooth the top of the cake.
Whipped Chocolate Ganache
Add the remaining ganache to a clean stand mixer bowl fitted with a paddle attachment.
Mix on medium-high until the ganache has lightened in color and doubled in size. The whipped ganache will be light and fluffy.
Fill a piping bag ⅔ of the way that's fitted with a decorative piping tip.
Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this ganache recipe.
A single batch of this ganache recipe makes enough to decorate a three, 6-inch round layer cake or two 8-inch round layer cakes. Double the ganache recipe to make enough for a three, 8-inch round cake.
You can make the ganache several days ahead of time and refrigerate for up to one month. Then take them out to come back to room temperature.
Make sure the ganache is at room temperature before whipping to double in size for the whipped ganache.
For chocolate ganache drip: microwave for 30 seconds to 1 minute to melt the ganache and pour into a squeeze bottle. (Note: Test the drip on a tall glass before trying it onto the cake).
Serve the ganache at room temperature and enjoy!
Chocolate Ganache https://xokatierosario.com/3-ways-to-make-chocolate-ganache/ November 8, 2021