no-fail , way easy chocolate ganache

no-fail , way easy chocolate ganache

  • Prep Time: 5 mins
  • Total Time: 35 mins
  • Serves: 3-43,Yield: 3.0cups

    • About This Recipe

    “After having some batches of ganache seize, turn grainy, or not quite melt the chocolate correctly, I wanted an easy way. This is shamefully easy. I use this for frosting when I’m in a hurry. It also can be shaped into balls that people who aren’t purists might call truffles. About 5 minutes to make, about 30 or more to cool. (Unless you use the speedier, more labor intensive meth”

    Ingredients

  • 2cupschocolate chips( can use just about any kind of chocolate if you don’t have chips around — just be sure to add sugar)
  • 1cupheavy cream
  • 1 -3tablespoonbutter( or even more if you like it, it adds shine)
  • sugar( I like it not too sweet, so I add just a couple of tablespoons)
  • 1teaspoonvanilla

    • Directions

  • Dump the chips and butter into a food processor.
  • Bring the cream and sugar to a boil.
  • Don’t burn it!
  • Dump cream mixture into chips, turn processor on.
  • Once it’s mixed, cover and stick in fridge until the mix is the right texture for frosting.
  • If you’re in a hurry, put some ice cubes in a big bowl, and the chocolate mix in a smaller bowl.
  • Place the bowl with chocolate into the larger bowl on top of the icecubes (No! Don’t put the cubes into the chocolate mix!) Stir and the mixture will thicken as it cools.
  • Perfect and yummy.
  • Don’t work it too much or it loses its shine– though it’s always delicious.
  • I imagine a blender will work– you might have to add more cream to supply more liquid.
  • I haven’t tried.
  • Add vanilla or, for a more grown-up taste, substitute a tablespoon of Kalua or Grand Marnier.
  • For truffles, let the mix cool longer, form into balls and sprinkle with confectioner’s sugar.

    • Reviews

  • “This really was SUPER EASY and is really no fail.It was delicious, too.I put it on a dome cake—white cake with chocolate mousse inside covered with chocolate ganache.Yummy.I will definitely be using this recipe again.I used 3 tbsp of butter and 1 tbsp sugar.I only let the ganache cool for about 10 minutes before putting it on the cake–if you let it cool too long, it will get very hard which would be perfect for shaping truffles.The cake had a nice sheen and looked very attractive.UPDATE: I also use this as filling when I decorate cakes and it gets lots of rave reviews.I tend to make this in half batches and that is the perfect amount for covering a cheesecake or for filling a cake.”

  • “Perfect smoothness and so EASY!! My kids made it to top some doughnut holes we used it as a ganache. I did have to substitute the Heavy Cream with 3/4 c. of milk and a 1/3 c of butter as I had no Heavy Cream in the fridge but next time I will use the cream. It still came out great. The 30 min of set time was perfect to dunk the doughnuts in and keep it were it needed to be. We will be making this again. Thanks for posting this.”

  • “Loved it.I made it as truffles and rolled them in different ingredients like nuts, sprinkles, cocoa, etc.It did take a long time (about 5 hours) to get to the consistency to roll but I guess I could have used the ice method mentioned.They also were really soft so they were better refrigerated, but they still had great flavor and were gone pretty quick.By the way, it made about 42 medium-sized truffles.”

  • “I cooked, mixed, and served this recipe over cheesecake in about 10 minutes!!!It was SO delicious!GREAT and simple recipe!”

  • “This was excellent!I frosted a small cake with 1/2 of the recipe and we ate the rest as candy.I followed the recipe exactly and it could not have been easier.I will be making this often.”

  • “Mmmmmmmm!!!!I used Bird’s NY Cheesecake recipe, but baked it in individual custard cups and after it cooled, I covered each with this Chocolate ganache . . . Mmmmmmmmm. I didn’t have any cream, so I used 3/4 cup of evaporated milk and 1/2 stick of butter instead . . . I will be saving this recipe to frost a chocolate cake . . . Its easy and YUMMY!!! Thanks for sharing!Blessings!”

  • “I didn’t love-love this the first time I made it.But this time I used a slightly softer chocolate, 4 oz of butter, and 1/2 a cup of powdered sugar ilo the granulated and am completely in love-love with this.Thanks for such a fabulous recipe!!It’s beautifully residing on one of my mint-chocolate cakes at the moment.:)”

  • “Delicious and so easy.Used it to frost Andes Candies bar cookies.Really, REALLY good.”

  • “It took a little longer to stiffen up than I would have liked (an hour as opposed to 30 minutes) but it turned out great! My husband bought the wrong chips (they were milk chocolate instead of semi sweet) but it is really good with the milk chocolate.”

  • “Lordy this is great!I am dipping my fingers in the bowl and of course enjoying it immensely!Rolled these in different ingredients such as: coconut, crushed pecans, crushed walnuts, and chocolate sprinkles.Oh yummy, going to make these regularly!Now I am not going to like you very much because MY HIPS are liking this too much.Kept them in the fridge but kept opening it up to be able to sneak an additional one or two.”

  • “I’ve made this ganache several times now and it is great each time.A perfect recipe in my opinion.”

  • “I’ve never made ganache before, so I was sold on this recipe by the name. I was really surprised by how EASY and GOOD this recipe is. This is a keeper, why should I try anything else??”

  • “I made 1/2 of this recipe to top a Chocolate Turtle Cheesecake.I felt it needed just a little something to put it over the top.This is it!”

  • “I have a small baking business and was searching for an easy ganache recipe.I used this one for a drizzle on a double chocolate bundt cake and for the chocolate covered strawberries in the center and surrounding the cake.Fantastic presentation for a dinner party and so very easy to make!I used semi sweet chips and followed the recipe exactly.It was enough for the cake, fifteen strawberries and a few left over for my husband and myself!Bueno!!!”

  • “Fabulous, quick and easy. This will be our go-to icing from now on. Thanks!!!”

  • “This is by far the easiest ganache recipe I’ve seen. My dog could have pressed the on switch to the food processor! Super tasty too- I used about 2 tablespoons of butter and 1 tablespoon of sugar with 60% bittersweet chips from Ghirardelli. Chocolatey with a tiny note of bitter…. YUM! Shiny and smooth, creamy chocolate goodness!!!! It deserves 10 stars!”

  • “This was super easy and came out perfectly.It did take an hour or so to set enough to fill my cake with.”

  • “Made up really well although took a long time to set to be able to use without running all over the cake.”

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