afoona
Desserts

Chocolate Ganache

Chocolate ganache — a classic emulsion of dark chocolate and heavy cream, the base for truffles, cake glazes, chocolate sauce and more. Quick, easy and it always works.

⏱ 20 min🍽 8 servings 🌍 French👩‍🍳 Afoona
🧀 Dairy🥬 Vegetarian🌾 Gluten-free
Versions:Original🌱 Vegan⚖ Pareve

👨‍🍳 Method

  1. 1
    Finely chop the chocolate and put it in a bowl.
    KnifeCutting boardBowl
  2. 2
    Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.
    StoveSmall saucepan
  3. 3
    Stir gently from the center outward, until you get a smooth, glossy cream.
    💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
  4. 4
    Add the butter, salt and vanilla and stir until the butter melts.
  5. 5
    For glazing: let cool slightly and pour.
  6. 6
    For truffles: Let cool completely, then refrigerate for 2 hours and roll into balls in the hazelnuts.
    Refrigerator
235calories
2 gprotein
14 gcarbs
18 gfat
● protein 3%● carbs 25%● fat 72%

Per serving (54 g), of 8 servings

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⚖ About the ingredients

🔧 Tools needed (6) · 🍳 One cooking vessel

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Ganache

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