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Chocolate Ganache
Credit:
Johnny Miller
Recipe Summary
Yield: Makes 3/4 cup ganache
Ingredients
Ingredient Checklist
1/2 cup heavy cream
3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)
1/2 ounce (1 tablespoon) unsalted butter, softened
Gallery
Chocolate Ganache
Credit:
Johnny Miller
Recipe Summary
Yield: Makes 3/4 cup ganache
Gallery
Chocolate Ganache
Credit:
Johnny Miller
Chocolate Ganache
Credit:
Johnny Miller
Chocolate Ganache
Recipe Summary
Yield: Makes 3/4 cup ganache
Recipe Summary
Yield: Makes 3/4 cup ganache
Yield: Makes 3/4 cup ganache
Makes 3/4 cup ganache
Ingredients
Ingredients
- 1/2 cup heavy cream
- 3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)
- 1/2 ounce (1 tablespoon) unsalted butter, softened
Directions
Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.
Reviews (16)
Add Rating & Review
221 Ratings
5 star values:
39
4 star values:
48
3 star values:
74
2 star values:
41
1 star values:
19
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Reviews (16)
Add Rating & Review
221 Ratings
5 star values:
39
4 star values:
48
3 star values:
74
2 star values:
41
1 star values:
19
Add Rating & Review
221 Ratings
5 star values:
39
4 star values:
48
3 star values:
74
2 star values:
41
1 star values:
19
221 Ratings
5 star values:
39
4 star values:
48
3 star values:
74
2 star values:
41
1 star values:
19
221 Ratings
5 star values:
39
4 star values:
48
3 star values:
74
2 star values:
41
1 star values:
19
- 5 star values:
- 39
- 4 star values:
- 48
- 3 star values:
- 74
- 2 star values:
- 41
- 1 star values:
- 19
Martha Stewart Member
Rating: 5 stars
08/25/2019
This is my go-to recipe for chocolate ganache. When I'm using it as macaron filling I whip it, and also add some more flaky salt as I prefer my macaron fillings to contrast the shells a bit more.
Martha Stewart Member
Rating: 5 stars
07/29/2017
This is a lovely chocolate ganache and perfect for French Macarons. It will continue thickening as it sits on the counter. At first, I did not think it would thicken because it was still thin after it cooled. Do not lose heart as it will thicken to an excellent consistency with a little time. Once it is thick, you can even use a handheld mixer to whip it to a slightly fluffier consistency if you like.
Martha Stewart Member
Rating: Unrated
10/29/2013
Ohlalerouge-- The longer you allow the ganache to set up, the thicker it becomes. Soon it will become very thick and harden until it is the same consistency of a regular macaron's filling . This ganache tastes really good with the macoron recipe. Hope this helped!
Martha Stewart Member
Rating: Unrated
01/26/2013
kmmm
Martha Stewart Member
Rating: Unrated
09/29/2012
This is not a recipe for macaron filling, it's not thick enough. Maybe if you chill it then use it?
Martha Stewart Member
Rating: Unrated
05/20/2012
Super easy and tasty recipe..! Love it..
Martha Stewart Member
Rating: Unrated
01/18/2012
This recipe calls for too much cream, I found that half the amount is sufficient to create the perfect ganache for filling french macarons
Martha Stewart Member
Rating: Unrated
10/08/2011
Just do what the directions say. Heat the cream in a saucepan until it's almost boiling. Pour the hot cream over the chocolate that you should have sitting in a bowl. Let sit for 2 min. Add butter and wisk.
Martha Stewart Member
Rating: Unrated
02/13/2011
Recipe is a bit confusing as to how to heat what. Says pour hot cream over chocolate?
Martha Stewart Member
Rating: Unrated
02/13/2011
Recipe is not complete. Does not explain how to heat or what to heat?
Martha Stewart Member
Rating: Unrated
11/08/2010
Heat the cream then pour it over the chocolate, This alone is enough to melt it. If you add cold cream to melted chocolate it usually will curdle and become lumpy. Hope this helps!
Martha Stewart Member
Rating: Unrated
04/14/2010
What do you do once you have poured the cream over the chocolate?
Martha Stewart Member
Rating: Unrated
04/14/2010
is the cream heated or is the chocolate heated?
Martha Stewart Member
Rating: 5 stars
08/25/2019
This is my go-to recipe for chocolate ganache. When I'm using it as macaron filling I whip it, and also add some more flaky salt as I prefer my macaron fillings to contrast the shells a bit more.
Rating: 5 stars
Rating: 5 stars
07/29/2017
This is a lovely chocolate ganache and perfect for French Macarons. It will continue thickening as it sits on the counter. At first, I did not think it would thicken because it was still thin after it cooled. Do not lose heart as it will thicken to an excellent consistency with a little time. Once it is thick, you can even use a handheld mixer to whip it to a slightly fluffier consistency if you like.
Rating: Unrated
10/29/2013
Ohlalerouge-- The longer you allow the ganache to set up, the thicker it becomes. Soon it will become very thick and harden until it is the same consistency of a regular macaron's filling . This ganache tastes really good with the macoron recipe. Hope this helped!
Rating: Unrated
Rating: Unrated
01/26/2013
kmmm
Rating: Unrated
09/29/2012
This is not a recipe for macaron filling, it's not thick enough. Maybe if you chill it then use it?
Rating: Unrated
05/20/2012
Super easy and tasty recipe..! Love it..
Rating: Unrated
01/18/2012
This recipe calls for too much cream, I found that half the amount is sufficient to create the perfect ganache for filling french macarons
Rating: Unrated
10/08/2011
Just do what the directions say. Heat the cream in a saucepan until it's almost boiling. Pour the hot cream over the chocolate that you should have sitting in a bowl. Let sit for 2 min. Add butter and wisk.
Rating: Unrated
02/13/2011
Recipe is a bit confusing as to how to heat what. Says pour hot cream over chocolate?
Recipe is not complete. Does not explain how to heat or what to heat?
Rating: Unrated
11/08/2010
Heat the cream then pour it over the chocolate, This alone is enough to melt it. If you add cold cream to melted chocolate it usually will curdle and become lumpy. Hope this helps!
Rating: Unrated
04/14/2010
What do you do once you have poured the cream over the chocolate?
is the cream heated or is the chocolate heated?
All Reviews for Chocolate Ganache
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Ganache
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
