Chocolate Ganache Sauce

How many of you all like to drizzle a chocolate sauce on your ice-creams, pancakes, crepes or cakes?? If you do, then do try this recipe of chocolate ganache sauce. You can make it and store it in the refrigerator. Once cold, it hardens to a spreadable consistency. So you can use it to cover your cake quickly or may be even just spread it on a slice of bread!!!

If you wish to pour it on your dessert, just microwave it till it’s just melted and of pouring consistency.

Few things to keep in mind

  • Chocolate: I make this with dark cooking compound chocolate. Multiple brands are available in the market. You can use whatever is readily available for you.
  • Melting of Chocolate: I prefer grating the chocolate so that it is all of small and even size. This makes melting the chocolate much easier. You can also chop it into small pieces. The method for melting that I have shown is on a double boiler. However, you can melt it in the microwave. When melting in the microwave, always heat it for short intervals or 10-15 seconds each. If the chocolate over-heats, it may sieze and you may not be able to recover it.

Recipe

Ingredient List

  • Dark Cooking Chocolate – 250 gms
  • Fresh Cream – 200 gms (At room temperature)
  • Butter – ¼ cup (50 gms)

Step by Step Process

Method 1

  1. Grate the dark chocolate to ensure you have even size. Alternatively, you can also chop it into small pieces.
  2. Heat the grated / chopped chocolate and cream on a double boiler and keep stirring to ensure the chocolate is evenly melted and well combined with the cream. Make sure the bottom of the bowl does not touch the boiling water.
  3. Reduce to medium heat and keep stirring. Add the butter and stir till the sauce has no lumps. 
  4. Let the sauce cool completely before refrigerating.

Method 2

  1. Grate the dark chocolate to ensure you have even size. Alternatively, you can also chop it into small pieces.
  2. Heat the grated / chopped chocolate in the microwave in bursts of 10 to 15 sec till it starts melting.
  3. Heat the cream and butter till its hot, but has not started to boil. Pour this cream and butter mixture on top of the chocolate and let it sit for a minute.
  4. Stir it till the chocolate and cream mixture is well combined and there are no lumps.
  5. Let the sauce cool completely before refrigerating.

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