Chocolate Ganache Recipe - Yummy Traditional

Chocolate Ganache Recipe

                               
chocolate-fudge-with-step-by-step-photos-and-video



Chocolate Ganache | Chocolate Fudge || How to make chocolate ganache with step by step photos and video


Chocolate ganache has also another name is 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, it’s uniquely versatile. chocolate ganache/fudge can be filling, dipped, spread, frosting, topping, or layer in a cake. the uses are virtually endless


                                                
how to make chocolate ganache


My Latest Video Chocolate Ganache:



Uses for chocolate ganache:

  1. Topping for chocolate cupcakes or no-bake cheesecake jars
  2. Filling for layer cakes
  3. Topping for browniespound cakevanilla cake or ice-cream
  4. Filling for chocolate hand pies
  5. Dip for strawberries and other fruit
  6. Topping for chocolate cake, flourless chocolate cake, or chocolate mousse cake
  7. Layered in trifles
  8. Filling for no-bake s’ mores cake
  9. Topping for homemade eclairs, crepes, angel food cake, and peanut butter pie
  10. Filling for orange butter cookies and striped fudge cookies
  11. See recipe note.
  12. For the best result follow my detailed step by step photo instructions and tips

                
chocolate fudge recipe


Recipe notes:

  1. 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.
  2. Chocolate: You can use semi-sweet chocolate (recommended), bittersweet chocolate, milk chocolate, or white chocolate. 

                          
ganache-is-ready

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 

                                                 
chocolate-ganache


These 2 Tricks Make Chocolate Ganache Even Easier

  1. Here are my 2 super simple tricks that make ganache even easier to make.
  2. 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. 
  3. 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. 

For more similar recipes:

Chocolate syrup

Condensed milk

Homemade khoya

Homemade yogurt

Homemade unipuff


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chocolate fudge


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  

               

ganache-piping-bag

Whipped Ganache

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. 

 

                         

whisk-the-chocolate


Chop the chocolate bar with the help of sharp serrated knife


                               

chop-the-chocolate

Place finely chopped chocolate into a heatproof bowl or metal bowl 

                           

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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 

                            

heat-the-cream

Let the two sit for a few minutes before stirring  

                 

let-it-sit-for-two-minutes

 Stir until smooth
         
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After you stir the chocolate and warm cream together

                      

stir-the-chocolate

Use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more

                          

ganache

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

Chocolate ganache is ready to use in a recipe, transfer into the bottle or container 
                            
store-the-fydge

Chocolate ganache can be stored in the fridge
                       
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Chocolate Ganache is just 2 recipes 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

 

Ingredients:

  1. 150g, heavy cream or heavy whipping cream
  2. 200g, dark chocolate
How to make the chocolate ganache?

  1. Chop the chocolate bar with the help of a sharp serrated knife
  2. Place finely chopped chocolate into a heatproof bowl or metal bowl
  3. Heat cream on the stovetop just simmering if it’s boiling the cream is too hot and could separate or even burn the chocolate
  4. Once you see little simmers around the edges
  5. Turn off the heat and immediately pour the warm cream over the chocolate
  6. Let the two sit for a few minutes before stirring
  7. Stir until smooth
  8. 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.
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