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Microwaveable Chocolate Ganache

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“No double boiler needed! Use it for icing or filling a cake, or to make truffles. Recipes vary slightly so I wanted to post my go-to ganache so I can find it every time. And you can easily double or triple this one. My basic ganache uses a 2:1 ratio of dark chocolate to heavy cream, 3:1 ratio of white chocolate to heavy cream, somewhere in between for milk chocolate. Those measurements don't translate perfectly in a measuring cup so the 2:1 ratio is below (most common) The better the chocolate the richer the ganache. I love mixing semi-sweet with bittersweet. At room temperature it's a perfect truffle consistency. It can be flavored with extracts or liquers. Hazelnut extract makes it so yummy! Grand Marnier would be good too, but is delicious plain.”
1 cup

Ingredients Nutrition


  1. Put chocolate in a glass bowl. If I am intending to make a pourable ganache I use a 2°C pyrex measuring cup, then I can pour straight from it.
  2. Pour cream over top.
  3. Microwave at 30 second intervals, stirring after each interval until chocolate starts to melt. Then stir, stir, stir until all the lumps are gone and it's smooth and shiny.
  4. Add flavorings if desired.
  5. Cool to desired consistency.
  6. Room temp and pourable is used to drizzle over cakes. Room temp and peanut butter consistency is used as a filling or icing. Chill it for a few hours to scoop out truffle balls or whip it with a chilled beater to make a whipped ganache, also for filling or icing.

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