Ingredients
- Heavy cream: 1 cup
- Semi-sweet chocolate chips: 12 ounces
- Unsalted butter: 2 tablespoons, softened
- Vanilla extract: 1 teaspoon
- Pinch of salt: 1/8 teaspoon
- Corn syrup: 1 tablespoon
- Espresso powder: 1/2 teaspoon (optional, enhances chocolate flavor)
Instructions
- Step 1: Place the chocolate chips in a heat-safe bowl.
- Step 2: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (small bubbles form around the edges). Do not boil.
- Step 3: Pour the hot cream over the chocolate chips. Let it sit for one minute to allow the heat to melt the chocolate.
- Step 4: Add the softened butter, vanilla extract, corn syrup, espresso powder (if using), and salt to the bowl.
- Step 5: Gently whisk the mixture, starting from the center and working outwards, until the chocolate is completely melted and the ganache is smooth and glossy. Be careful not to over-whisk, as this can cause the ganache to separate.
- Step 6: Use immediately or let cool to desired consistency (e.g., for dipping, frosting, or truffles). For a thicker consistency, refrigerate for 30 minutes to an hour, stirring occasionally.
Notes
- Store leftover ganache in an airtight container in the refrigerator for up to a week.
- Reheat refrigerated ganache in short bursts in the microwave, stirring well after each interval, until smooth and spreadable again.
- Serve this rich ganache as a decadent topping for brownies, ice cream, or fresh fruit.
- For the smoothest ganache, chop your chocolate into smaller pieces before adding the hot cream to ensure even melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American