This chocolate ganache is so easy to make and the finished product tastes like a dream. Ganache can be served in many different ways, but this one is perfect for topping ice cream or cake. You’ll never want store-bought again!
This chocolate ganache is made with butter, so it’s not as rich and creamy. It’s still delicious. Read more in detail here: butter ganache without cream.
Chocolate Ganache with Butter is a rich and lustrous chocolaty topping, glaze, frosting, or filling created from semi-sweet chocolate warmed with butter. To pour this wonderful ganache on, try my perfect chocolate cake! If you like the classic, you can obtain my milk Chocolate Ganache here.
Butter-based chocolate ganache
Ganache is often produced using chocolate and cream. It may be as thin or thick as you want it to be, depending on the chocolate-to-cream ratio. This ganache is produced without the use of cream and instead uses butter. A cup of semi-sweet chocolate and a stick of unsalted butter were used in this recipe. I like the depth of flavor it adds to all of my recipes.
Ingredients for Ganache
Semi-sweet chocolate chips were used in this recipe. They are neither very sweet or harsh. The ganache might alternatively be made using bittersweet chocolate, milk chocolate, or white chocolate.
As previously stated, butter is used in place of heavy cream in this recipe. I knew I had to use the finest quality butter since butter is one of just two components in the recipe, so I used unsalted Challenge Butter. Since 1911, Challenge butter has been churned fresh everyday from the freshest milk and cream from happy cows at family-owned farms.
Without Cream, Make Chocolate Ganache
You can still create ganache if a recipe asks for it and you don’t have any heavy cream on hand. This recipe has just two ingredients, however instead of cream, it utilizes butter. Use the double boiler technique to produce the ganache for the richest and creamiest results. The use of a double boiler ensures that the chocolate does not burn and that the melted chocolate is smooth and beautiful. This method does not necessitate the use of any fancy kitchen appliances.
Melting Chocolate in a Double Boiler
Fill a saucepan partly full with water to create the ganache. Over low heat, bring it to a gentle simmer. Choose a heat-safe bowl (glass or stainless steel) to place in the saucepan. Make sure the pot’s bottom does not come into contact with the water. The chocolate will be melted by the steam.
In a heat-safe dish, combine the butter and chocolate. Stir the chocolate with a rubber spatula over low heat until it is melted and smooth. It’s possible to cube the butter to make it melt more evenly, but it’s not required. Combine the ganache with your favorite dessert, such as my Death By Chocolate Bundt Cake!
Is it possible to make ganache in the microwave?
Yes! Simply melt the chocolate and butter in a microwave-safe dish to prepare this in the microwave. Heat the ingredients for 30 seconds at a time, stirring after each 30 seconds, until completely melted. The ganache will still be tasty, but it will not be as glossy as it would be if it had been made in a double boiler.
How to Keep Ganache Refrigerated
If you don’t use all of the ganache on or in your dessert, you may save it for another time. It may be kept in the refrigerator or even frozen. Cover the ganache bowl with plastic wrap to store it in the refrigerator. Refrigerate the plastic for up to 2 weeks after labeling and dating it.
Allow the ganache to come to room temperature by laying it out for approximately an hour when you’re ready to use it. You may also heat it in 20-second intervals in the microwave. Finally, you might soften it by using the double broiler approach.
What Is the Best Way to Freeze Ganache?
Make sure the ganache is in a freezer-safe, sealed container before freezing it for prolonged storage. Wrap plastic wrap around the container and then close it with the lid. Label and date the container once again; it will keep for up to three months.
When you’re ready to use the frozen ganache, store it in the refrigerator overnight to gently defrost. Then bring it to room temperature, microwave it for 15 seconds at a time, or use the double boiler technique. Do not return the thawed ganache to the freezer. Instead, keep thawed leftovers for up to a week in the refrigerator.
Looking for more sauces and frostings created from scratch?
Recipe for Chocolate Syrup
Sauce Caramel
Buttercream Frosting from the United States
Frosting: Chocolate Buttercream
Butter-based chocolate ganache is semi-sweet chocolate melted with butter to create a rich and shiny chocolatey topping, glaze, icing, or filling.
Dessert is the last course.
Keyword: Butter-based chocolate ganache
Amanda Rettke—iambaker.net is the author.
- 1 cup semi-sweet chocolate chips (168g)
- 12 cup unsalted Challenge butter (1 stick, 113g)
-
Fill a saucepan with water until it’s approximately halfway full. Over low heat, bring it to a gentle simmer. Choose a heat-safe bowl (glass or stainless steel) to place in the saucepan. Make sure the bowl’s bottom does not come into contact with the water. The chocolate will be melted by the steam.
-
In a heat-safe dish, combine the chocolate and butter. Stir the chocolate with a rubber spatula over low heat until it is melted and smooth. It takes roughly 5 minutes to do this task.
The “frost form butter ganache” is a chocolate ganache made with cold, unsalted butter. It’s the perfect recipe to make when you want to frost your cupcakes or cake.
Related Tags
- dark chocolate ganache with butter
- chocolate ganache with butter and milk
- white chocolate ganache with butter
- butter and chocolate
- butter ganache vs cream ganache
