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Two Methods for How to Make Dark Chocolate Ganache

How to make ganache...two different methods that will give you the most amazing glossy dark chocolate ganache.
Prep Time5 minutes
Total Time5 minutes
Course: Desserts

Ingredients

  • 6 ounces of good dark or bittersweet chocolate a bar is best, vs. chips or disks
  • 6 tablespoons of heavy cream
  • 3/4 teaspoon of instant coffee granules or instant espresso
  • Optional: I sometimes add a pinch of salt; you can add cinnamon cayenne, or other flavors if you want

Instructions

  • There are two ways to do this, and both work equally well.  I tend to heat up the cream rather than using a double-boiler out of sheer laziness.
  • <b>Option 1:</b>  Gently heat the cream in a microwave-safe bowl or a small saucepan on the stove.  You want it hot (steaming lightly) but NOT boiling.  Add the chocolate chips and instant coffee and whisk until smooth and creamy.  Be patient, it will look weird for a bit but just keep whisking until gets all glossy.
  • <b>Option 2:</b>  Use a double-boiler (a bowl on top of a saucepan with simmering water) to slowly melt the chocolate, cream, and instant coffee together.  You want the water simmering, not boiling.  Whisk consistently until the chocolate has melted and the entire mixture is smooth.  Don't rush it, it'll happen. 
  • Pour on the cake immediately, then let it set for a bit before cutting.

Notes

  • I prefer dark chocolate but you can use semi-sweet if you prefer; I tend to stay away from milk chocolate since the flavor gets lost when you add so much cream