Ingredients for Basic Ganache
- 8 ounces (227g) Semi Sweet Chocolate Chips
- 1 cup (240ml) Whipping Cream
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How to Make Basic Ganache
- Finely chop 8 ounces (227g) of semisweet or bittersweet chocolate (with cacao percentage below 60%).
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat 1 cup (240ml) heavy cream over medium heat, stirring occasionally, until tiny bubbles appear around the edges (do not boil).
- Slowly pour the hot cream over the chocolate, ensuring the cream is evenly distributed.
- Let the mixture sit for 1 minute to soften the chocolate, then gently stir using a spatula in a circular motion until completely smooth and emulsified. Avoid whipping.
- If using darker chocolate (above 60% cacao), you may need to add up to 1/4 cup extra cream for the desired consistency.
- Once smooth, let the ganache cool slightly before using or storing. For best results, store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
371g
Fat
288g
Carbs
36g