Go Back
Print Recipe

Chocolate Ganache

Prep Time15 mins
Cook Time15 mins
Course: Dessert
Keyword: cocoa, coffee, cupcake, from scratch, Ganache

Ingredients

  • 2.5 cups 60% Cocoa
  • 4 tbsp Unsalted Butter
  • 1 Pint Heavy Cream

Instructions

  • Heat cream until steaming between 140 to 150 (not boiling)you should not see bubbles.
    Why? If the cream is to hot the chocolate could deconstruct.
    Next pour the cream over the chocolate chips, set aside for5 minutes. Cut the butter into small pieces.
    After 5 minutes, whisk together and add room temperature butter.
    Let set for 2-3 hours, use a refrigerator to speed up the process.
    Frosting?  leave outfor 2 hours, then refrigerator for 30 the 45min until thicken.

Video

Notes

Notes: We used 60% Coca for this recipe if you use 100% Cocoa or Semi-Sweet, you may need to change the amount used. Have fun experimenting.
There are three ways to apply ganache
  1. Pour over a cake when still liquid
  2. Frosting when it’s still pliable
  3. Solid to make shapes. 2 hours and then refrigerator for 30 the 45min.
While the ganache is still warm dip some strawberry’s then let them cool in the refrigerator.