My husband has an incurable sweet tooth. The other day he informed me we had nothing sweet in the house to eat and I was not in the mood to whip up something from scratch. I looked in the pantry and found a box of Duncan Hines decadent chocolate cake mix and told him I would make that. Unfortunately I opened my mouth before carefully reading the outside of the box. Staring me right in the face in clear letters on the front of the box were the words “frosting not included”. Now what… Luckily I thought I might have the ingredients for making chocolate ganache (which I did) so I thought ok, now’s the time to tackle your fears and make it. I had not other choice.
I’m not quite sure why I was afraid to make ganache but I always thought it was difficult and tricky. To my surprise it was unbelievably easy. So I thought I would dedicate this blog to a very simple way of making ganache that turns out silky, luscious and ever so decadent looking, not to mention absolutely incredibly delicious.
So let’s talk making chocolate ganache…
Lesson Learned 1 – There are many ways to make ganache: I am going to share with you the simplest way. The ratio is easy to remember 1:1. Use as many ounces of heavy cream as semi-sweet chocolate. It couldn’t be easier.
Lesson Learned 2 – Cut the chocolate squares into very small pieces: I used a 4 ounce box of Bakers semi-sweet chocolate. With my chef’s knife I cut off pieces and chopped them into small bits. If you decide to go the chip route, I would use the mini semi-sweet chips. You need the hot cream to melt the chocolate and if the pieces are too big that won’t happen.
Lesson Learned 2 – You can warm your heavy cream in the microwave: In order to get the desired consistency of the ganache, the cream has to melt the chocolate. So you have to get the cream hot enough to do that but you don’t want to scald the cream. That won’t work either.
Many recipes that I looked at recommended warming the cream on the stove. You can certainly do that especially since it gives you slightly more control in determining when the cream is hot enough. And you can certainly do that with this recipe, although I didn’t. I heated my cream (4 ounces) in the microwave for 45 seconds. After that time I found it still wasn’t hot enough. I heated it for an additional 15 seconds and it was bubbling. I was worried that I’d scalded the cream but I think what happened was the cream had just started to bubble, so I was still ok. The next time I think I’ll just nuke it for 50 seconds straight and go from there.
If you use a larger 1:1 ratio you will need to nuke the cream for a longer period of time. With this you’ll simply have to keep checking it. With 4 ounces I recommend 50 seconds. For larger amounts I would start checking at 1 minute and go from there.
Lesson Learned 3 – Let the chocolate and heavy cream sit for at least 3 minutes: Once you add the hot heavy cream you may be tempted to start whisking the mixture right away. Don’t. The cream has to melt the chocolate in order for you to get the desired consistency of the ganache. Be patient and let the cream do it’s work. I guarantee you it’s worth it.
This recipe makes enough to generously frost one bundt cake, one 9 x 13 sheet cake or one 9 inch round layer cake. So next time you need some frosting try this instead of buying the canned stuff. It looks impressive and it tastes divine!
Easy Chocolate Ganache...
4 ounces semi-sweet chocolate squares cut into small pieces
4 ounces heavy cream, heated
Chop up the chocolate into very small pieces. Heat the heavy cream in a microwave safe dish for approximately 50 seconds. Test with your finger to make sure it is sufficiently hot to melt the chocolate. If not, microwave at additional 5 second intervals until cream is hot but not scalded.
Pour cream over chocolate pieces. Let the hot mixture sit for at least 3 minutes. Whisk mixture until cream is incorporated and the chocolate is dark and smooth. Drizzle the chocolate over the top of your bundt cake. Let ganache set for at least 15 minutes before serving.