Chocolate Ganache

 Have you ever made ganache? It's really just the simplest thing in the world and you can use it so many ways. It's basically just chocolate chips and heavy cream, but it's what you do with them that makes all the difference. Use it as a fabulous perfect glaze. Let it cool completely and it thickens into a rich filling. You can also whip it up into the perfect frosting. I found this recipe on a blog called Add a Pinch, and it's perfect. Whichever way you decide to use it, yours will be perfect too!

Ganache Glaze:

1 cup heavy cream
2 tablespoons butter
1 cups chocolate chips, milk, semi-sweet, or dark2 tablespoons brewed coffee
pinch of salt

Ganache Filling:

 1 cup heavy cream
2 tablespoons butter
2 cups chocolate chips, milk, semi-sweet, or dark
2 tablespoons brewed coffee
pinch of salt

Ganache Frosting:

1 cup heavy cream
2 tablespoons butter
2 cups chocolate chips, milk, semi-sweet, or dark
2 tablespoons brewed coffee
pinch of salt


 Add heavy cream and butter to a small saucepan and heat on low heat until the butter has melted and the cream is warmed throughout. Add chocolate chips to a large glass or nonreactive bowl. Pour the warmed cream and butter mixture over the chocolate chips. Add in the brewed coffee and a pinch of salt. Allow to stand for about 3-5 minutes to soften the chocolate chips completely. Stir briskly to combine and until smooth.

Ganache Glaze:

Allow to cool slightly. Ganache will easily pour over cake or other item.

Ganache Filling:

 Once cooled, ganache filling can be spread between layers of cakes, piped as filling into pastries, or sandwiched between cookies, etc.

Ganache Frosting:

Once cooled, use an electric mixer or a wire whisk, whip ganache to incorporate air and increase the volume of the ganache. Spread on cakes or other pastries as you would frosting.

Notes from Add A Pinch:

The brewed coffee and pinch of salt are optional. I use the coffee to enhance the flavor of the chocolate, but it is not required. The salt, in my opinion, helps to balance the chocolate as well, but is not required either.

Tips from Joey:
You can make it earlier in the day and then leave it at room temperature until you use it. Otherwise you can store it in the fridge. For a variation, use any other kinds of chips and omit the coffee, but still include the pinch of salt. If you're doing peanut butter chips, add an extra pinch of salt!