Chocolate Ganache

Chocolate Ganache

Chocolate ganache sounds fancy but is ridiculously easy to make and is the most versatile chocolate ingredient you can produce in your home kitchen.  It is like the glue that binds chocolate desserts together, making any chocolate dessert that much better.  My way of doing it is foolproof and requires no double boiler.  The key here is equal amounts of ingredients.  Since this is a base sauce, I do not add sugar.  Only add sugar if you are using it as a cake topping.  Otherwise, make this ahead of time and store in fridge (good shelf life) for making chocolate truffles, chocolate fondue, etc.  I use European chocolate.

Chocolate Ganache

4 oz. of bittersweet or semi-sweet chocolate

4 oz. of Nutella (Italian hazelnut spread, imported from Italy)

4 oz. of heavy cream, cold from fridge

Place the chocolate and Nutella in a deep glass bowl.  Nuke in increments of 30 seconds until chocolate is melted.  Add heavy cream and stir until you have a creamy chocolate sauce.  Use immediately to coat a cake or allow to cool and put it in a fridge container for future use.  Please note that occasionally I add two pats of butter depending upon what I’m using my ganache for and/or super fine sugar (no more than a tablespoon) or alternatively, corn syrup.