Makes 2 cups
Ingredients:
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum or 1 tsp instant coffee (optional)
Dark Chocolate Ganache
250g/ 8oz dark chocolate or semi-sweet chocolate block (up to 50% cocoa, Note 1)
1 cup thickened / heavy cream , pure cream or whipping cream (Note 2)
Milk Chocolate Ganache
375g/ 12 oz milk chocolate block (Note 3)
1/2 cup thickened / heavy cream , pure cream or whipping cream (Note 2)
White Chocolate Ganache
400g / 14 oz white chocolate block (Note 4)
1/3 cup + 1 tbsp thickened / heavy cream , pure cream or whipping cream (Note 2)
Instructions
Chop chocolate:
Using a sharp knife or serrated knife, finely chop the chocolate. Then scrape it all into a heatproof bowl – including all those little powdery shards!
Make Ganache
Heat cream: Place cream in a small saucepan over heat or in a heatproof jug to microwave. Heat until hot and steaming but DO NOT let it boil – it might cause the chocolate to split or go grainy. (Note 6)
Pour cream over chocolate: Pour hot cream over chocolate, then spread chocolate out so it's as evenly covered by cream as possible. Cream will not fully cover white or milk chocolate, that's OK.
Wait 10 minutes: Leave for 10 minutes. Do not cover (Note 7).
Stir until smooth: Using a rubber spatula or spoon, stir until cream and chocolate are incorporated and it's silky smooth. (Note 8 about lumps)
Milk & white chocolate only: Because there is less cream, the chocolate may not fully melt. In which case, micrwoave for 20 seconds, stir gently, then microwave again for 10 seconds and stir – this should be enough to fully melt the chocolate. (Note 5)
Troubleshooting: If your ganache splits (ie. oil streaks) or is grainy, or it's too thick or thin, see above in post for how to fix these problems.
Cooling: If cooling your ganache (to spread, pipe or whip), cool it uncovered for 30 minutes. Then cover with cling wrap and press so it contacts the surface (so you don't get a skin forming) and continue to cool.
How to use
Pourable / dipping sauce / pour glaze – allow to cool for 15 minutes on the counter until it's still runny but pourable. Use as required – pour over cakes as a thick chocolate glaze, over sundaes, into bowls to use for dipping, or to make drip decorations.
Spreadable frosting – cool to a spreadable peanut butter consistency. Cool 30 minutes on the counter then EITHER 4 hours in the fridge, stirring every now and then for even cooling, OR refrigerate overnight and then leave to soften on counter for 15 – 20 minutes.
Whipped Ganache – Place bowl and whisk attachment in fridge for 20 minutes. Place ganache in bowl then whip on high for 2 minutes until it changes to a pale brown colour and it's fluffier. Smear or pipe onto cakes and cupcakes.
Truffles – cool overnight in the fridge until firm. Use this Chocolate Truffles recipe.
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. Now you have a decadent mousse-like frosting without an onslaught of extra sugar. It’s REALLY good!