Chocolate Ganache | Chocolate Fudge || How to make chocolate ganache with step by step photos and video
Chocolate ganache has also another name called fudge as well, this recipe is just 2 ingredients with virtually endless uses. for the testing ganache, I recommend using semi-sweet chocolate
Chocolate ganache/fudge is a 1:1 mixture of chocolate and warm cream
Stirred until smooth, silky, and shiny. ganache is a staple in any baker’s kitchen. it’s not easy quick, and it’s uniquely versatile. chocolate ganache/fudge can be filling, dipped, spread, frosting, topping, or layer on a cake. the uses are virtually endless
Uses for Chocolate Ganache:
- Topping for chocolate cupcakes or no-bake cheesecake jars
- Filling for layer cakes
- Topping for brownies, pound cake, vanilla cake or ice-cream
- Filling for chocolate hand pies
- Dip for strawberries and other fruit
- Topping for chocolate cake, flourless chocolate cake, or chocolate mousse cake
- Layered in trifles
- Filling for no-bake s’ mores cake
- Topping for homemade eclairs, crepes, angel food cake, and peanut butter pie
- Filling for orange butter cookies and striped fudge cookies
- See recipe note.
- For the best result follow my detailed step by step photo instructions and tips
- Cream: Do not use half-and-half, whole milk, or any other liquid because the ganache won’t be set up properly. For a non-dairy alternative, use canned coconut milk. See recipe note.
- Chocolate: You can use semi-sweet chocolate (recommended), bittersweet chocolate, milk chocolate, or white chocolate.
Best Chocolate to Use in Chocolate Ganache
The best chocolate for chocolate ganache is a pure chocolate baking bar, Pure chocolate is sold in 4-ounce bars in the baking aisle, Do not use chocolate chips because they will not melt into the best ganache consistency. If you absolutely must use chocolate chips, make sure they are higher quality chocolate such as Ghirardelli brand semi-sweet chocolate chips.
For the traditional chocolate ganache
I recommend using semi-sweet chocolate. This is the most commonly found chocolate in the baking aisle. Semi-sweet chocolate contains 35 – 45% cacao and is usually sweeter than bittersweet or dark varieties and darker than milk chocolate and white chocolate.
TIP: The best tool for chopping chocolate is a large serrated knife. The grooves help chip away the hard chocolate bar texture
These 2 Tricks Make Chocolate Ganache Even Easier
- Here are my 2 super simple tricks that make ganache even easier to make.
- Chop the chocolate is as fine as possible. The finer you chop the chocolate, the quicker it melts with the cream. If the chocolate is in large chunks, it won’t fully melt.
- Pour the warm cream over the chopped chocolate and let it sit before stirring. After you pour the warm heavy cream over the chopped chocolate, let it sit for a few minutes. During this time, the chocolate will soften and begin to melt which means that you won’t need to over-stir it.
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Piped Chocolate Ganache:
If you’re craving a pure chocolate topping for your desserts, choose chocolate ganache. Once it cools and sets, you can pipe it onto your favorites including chocolate cupcakes
Let’s take chocolate ganache 1 step further. Did you know that you can beat ganache into a whipped frosting consistency? Think whipped buttercream, but not as sweet or heavy. Once the chocolate ganache cools completely, whip it on medium-high speed until light in color and fluffy in texture, about 4 minutes.
Chop the chocolate bar with the help of a sharp serrated knife
Place finely chopped chocolate into a heatproof bowl or metal bowl
Heat cream on the stovetop just simmering if it’s boiling the cream is too hot and could separate or even burn the chocolate
Once you see little simmers around the edges, Turn off the heat and immediately pour the warm cream over the chocolate
Let the two sit for a few minutes before stirring
After you stir the chocolate and warm cream together
Use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more
But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips.
Chocolate Ganache is just 2 recipes with virtually endless uses. for the testing ganache, I recommend using semi-sweet chocolate
- 150g, heavy cream or heavy whipping cream
- 200g, dark chocolate
- Chop the chocolate bar with the help of a sharp serrated knife
- Place finely chopped chocolate into a heatproof bowl or metal bowl
- Heat cream on the stovetop just simmering if it’s boiling the cream is too hot and could separate or even burn the chocolate
- Once you see little simmers around the edges
- Turn off the heat and immediately pour the warm cream over the chocolate
- Let the two sit for a few minutes before stirring
- Stir until smooth
- After you stir the chocolate and warm cream together, use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more. But if you wait about 2 hours and let it cool completely, the ganache can be scooped with a spoon, spread onto desserts, or piped with piping tips.