The finest casserole is this one with calico beans! I bring it with me when I go on picnics, camping excursions, etc.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 9 ounces bittersweet chocolate, roughly chopped
- 1 cup heavy cream
- 1 tablespoon dark rum (Optional)
Instructions
- Gather all ingredients.
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- Place chocolate in a medium mixing bowl.
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- Heat cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for even a few seconds, it will boil out of the pot.
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- As soon as the cream comes to a boil, pour it over the chocolate in the mixing bowl. Whisk until chocolate has melted and mixture is smooth, then stir in rum.
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- To use ganache as a cake glaze, cool slightly, 5 to 10 minutes. Start pouring glaze at the center of the cake and work outward.
- For a fluffy frosting or chocolate filling, allow it to cool until thick (up to 1 hour in the refrigerator), and then whip until light and fluffy. Apply it with a spatula like a conventional frosting.
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- You can use 9 ounces of bittersweet chocolate chips if you’d like.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 7 g |
| Sodium | 7 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe turned out FAR too thin. I needed ganache for a dam inside a layer cake, as well as for coating strawberries. This was too runny for the strawberries and I ended up having to adding powdered sugar and whipping it a second time before I could use it in my cake, so it wouldn’t go to waste. It had the consistency of pudding. I would cut the quantity of cream for anyone trying this recipe out.
My sister loves this.
Wasn’t sure it would pipe well but it worked perfectly after an hour in the fridge and whipping. Delicious and easy way to elevate a cake/cupcake.
Used dark chocolate chips and added almond extract instead of the rum. Used microwave to heat cream. Easy recipe. Used it on the Eclair cake from this site.
It is wonderful ♥️♥️♥️
This is the easiest, most forgiving ganache recipe. If it starts to harden, just pop it in the microwave for a few seconds. Love it!
Was delicious
Worked perfectly
My chocolate broke up when I put the cream in, I need to figure out what I did wrong, it separated and didn’t end up with that pretty shine.
I used Ghiradeli bittersweet chocolate and the cream in proportions recommended. Added the rum. It was never liquidy. Came out thick and extremely bitter. Maybe next time I’ll use semi-sweet as many here did. It did not pour as a glaze. Not sure what I could have done differently since it’s a very straightforward recipe and directions so not sure why mine was such a failure.
Finally tried this recipe!! Easy and yummy!!
So easy!! I boiled the cream in the microwave and softened the chocolate in the microwave; then combined them and the rum. Not a fan of rum taste; next time I will omit, or use a liqueur (Cointreau?) instead.
Made the ganache to use as icing on a chocolate cake. It turned out to be delicious and my family loved it.
Easy and delicious. I can’t I’m low-FODMAP so I can’t have cream. I made it with a mix of almond and soy milk I had in the fridge. I added a little butter to make it richer (you can use Earth Balance if you can’t have any dairy).
Super easy and rich. I whipped a small amount for the filling and then poured the rest on top. For whipping I used a hand mixer with a whisk attachment. I also heated the whipping cream up in the microwave instead of the stove, just got it steaming hot and the chocolate melted easily. Definitely will use again!
This was my first time making ganache and I’m in love! I only had 6oz of semi-sweet mini chocolate chips so I crossed my fingers and did the math and hoped it would work. I used 2/3 cup of heavy whipping cream. As soon as I saw the heavy cream come to a low boil I took the saucepan off the heat. I slowly poured it over the chocolate as I manually whipped up the ganache. It took very little manual effort. After a few moments I did it! It was the perfect mirror smooth ganache. I let it cool in the fridge for maybe 5-10mins and it was ready to pour over my cake. I had no idea ganache could be so easy to make! I will definitely make this again! This recipe is perfect.
So simple and delicious. Was worried about boiling cream but it was uneventful. I poured over cake which is 3 layer devils food cake with chocolate mousse for layers.
Was exactly as I wanted. Only I used 1/4 cup less cream to 300 grams semi sweet chocolate. Perfect for glazing my cookies.
Absolutely amazing! Only Ganache recipe I use. I use the Ghirardelli bittersweet chocolate when I make it for sure!
;my family liked the ganache. i didn’t but thats because i dont like dark choc anyway. note for canadians: “heavy cream” is whipping cream
Myself and everyone I know loves this ganache. Definitely recommend!