Still looking at easy-to-make, basic recipes that are perfect for Valentine’s Day! Chocolate ganache is really a perfect addition to a Valentine’s dessert. Like the Valentine’s Day smoothie and the roasted strawberries, it’s chocolaty, it’s simple to make, and comes together quickly!
Outside of Valentine’s Day, chocolate ganache is a culinary basic that can be used for a large variety of desserts. It can be poured over cake as a type of frosting, combined with whipped cream to make an actual frosting, and as filling for cakes, pies, tartes, cupcakes, and pastries. And, in all honesty, it’s kind of wonderful just to take a big spoonful of it and eat it that way.
Traditionally, chocolate ganache is made with semi-sweet chocolate, but you can use milk chocolate—it will make ganache that is less rich. I’ve even made bittersweet chocolate ganache, but it wasn’t a favorite of my guests or mine. If you love bittersweet chocolate, however, you may love bittersweet chocolate ganache too!
Two Ways to Make Ganache
I’m including two ways to make ganache: the traditional ganache and a dairy-free version based on this recipe from the blog Flavour and Savour. Both follow similar techniques and aren’t really that different. For traditional ganache:
- Warm the liquid in a heat-safe bowl over a pot of about an inch or two of water simmering on very low heat (make sure the top bowl doesn’t touch the water).
- Place the chocolate in a separate bowl.
- Once the liquid is simmering slightly (when small bubbles form around the edges), pour it over the chocolate.
- Let the chocolate sit for a minute, then begin to slowly stir. It will come together into a beautiful silky, smooth mixture.
For dairy-free ganache:
- Place the coconut oil and chocolate in a heat-safe bowl over a pot of water, just as above. Again, make sure the bowl does not touch the water.
- Let the mixture sit for a minute or two as the chocolate begins to melt, then begin to stir, holding the bowl as you do.
- Stir just until the entire thing is smooth, then take off the heat. You can use it then or put it in the fridge to set for a bit before you use it.
Traditional Chocolate Ganache:
- 1 C. heavy cream
- 8 oz. semi-sweet chocolate chips
Dairy-Free Chocolate Ganache:
- 3 Tbsp. coconut oil
- 1 Tbsp. hazelnut chocolate almond creamer or other dairy-free milk (optional)
- ¾ C. semi-sweet non-dairy chocolate chips
I hope your Valentine’s Day is wonderful, no matter how you celebrate!
‘Till next time!