Chocolate Ganache
Enjoy this classic hot fudge-style sauce over ice cream, on top of cake or straight from the pan.
·Apr 10, 2022
Ganache, also called hot fudge, transforms chocolate into a luxurious, velvety sauce that you can pour over whatever your heart desires. This simple recipe is courtesy of Phoebe Raileanu from Casper Fermentables in Austin.
Using our Stainless Clad Saucier keeps the chocolate from getting stuck in the corners and scorching. The optional espresso or coffee serves to amplify the chocolate taste rather than impart a mocha flavor, but feel free to skip it. You can easily scale down this recipe if need be, but we think if you have a jar in your fridge, you’ll find plenty of uses for it. This recipe yields about 3 cups.
Chocolate Ganache
Enjoy this classic hot fudge-style sauce over ice cream, on top of cake or straight from the pan.
Phoebe Raileanu
- 1 pound of bitter or semi-sweet chocolate (chips, bars, or pieces)
- 1 cup heavy cream
- ¼ cup sugar
- 2 tablespoons of freshly brewed espresso or coffee (optional)
- Coarse or flaky sea salt for serving (optional)
If your chocolate is not already in small pieces, either break it up or chop it using an 8 Inch Chef Knife. Place chocolate into a heatproof bowl.
Pour the cream into a Saucier and add the sugar and espresso or coffee, if using. Place over medium-low heat for about 2 minutes.
When the mixture begins to simmer, remove from heat and pour over the chocolate pieces.
Mix slowly to combine, making sure you scrape all sides of the bowl until everything is incorporated. Stir until the chocolate is fully melted.
Use immediately or let cool and store in the refrigerator to heat up for later use.
Follow along in the video below as Phoebe walks us through her chocolate ganache recipe.
