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2 Ways to Make Chocolate Ganache

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This article is brought to you by our friends at Electrolux as part of an ongoing series focusing on seasonal ingredients for the holidays. This month we're talking chocolate.

Today: Skip the bakery and learn two easy, foolproof ways to make ganache at home instead.

We leave chocolate ganache to the experts far too often. It can be tricky, so we’d rather not risk it. But the truth is that making ganache doesn’t have to be hard; in fact, it can be quite simple. Here are two ways to make your favorite cake-topper and cookie-filler at home:

On the cooktop: Place 8 ounces of chopped bittersweet chocolate and 1/2 cup of heavy cream in a heatproof bowl large enough to fit over a small saucepan. Fill the saucepan about halfway with water and bring it to a simmer. Place the bowl over the simmering water, and cook until the chocolate is melted and the mixture is smooth. (In addition to making ganache, you’ve also just hacked a double boiler.) Stir in a dash of vanilla extract, if you like. 

Alternatively, you can melt the cream and chocolate together directly on the stovetop over very low heat -- just be sure to watch it carefully and stir continuously. Use the finished ganache with reckless abandon, or let it cool completely -- it can be stored in an airtight container in the refrigerator. 

More: Make Alice Medrich's spur-of-the-moment chocolate sauce at home, without a recipe.

In the microwave: Place the chopped chocolate and heavy cream in a microwave-safe bowl and heat on low heat for 30 seconds. Remove the bowl from the microwave and stir with a spatula, and repeat in 30 second intervals until the chocolate is completely melted and the cream is fully incorporated.

Photos by James Ransom

This article was brought to you by Electrolux, who's all about great taste and the appliances to help you make beautiful meals in your own kitchen. Learn more here.

Tags: Cookie, Chocolate, Dessert, Bake