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–+ servings
Ganache1

Chocolate Ganache

Marla Hingley
Pour over any cake or cheesecake for a smooth, rich and creamy chocolate coating. Recipe has both regular and dairy-free versions.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 8

Ingredients
  

Version 1:

  • 6 oz GF semi-sweet chocolate chopped
  • 1/3 cup heavy cream or buttermilk*
  • 1 tsp vanilla instant coffee granules, or instant espresso powder

Version 2 (Dairy-Free):

  • 6 oz semi-sweet chocolate chopped (dairy & gluten free)
  • 4 Tbsp margarine dairy free
  • 2 Tbsp light corn syrup
  • 1 tsp vanilla instant coffee granules, or instant espresso powder

Instructions
 

  • For Version 1: In a saucepan, heat cream and flavoring as hot as you can, but remove before it begins to boil. Remove from heat and pour into a mixing bowl filled with the chocolate. Cover and let stand 10 minutes. Whisk until smooth. Let stand until slightly thickened, then pour over cake/cheesecake. Refrigerate until glaze sets.
  • For Version 2: Cook all ingredients over low heat (or microwave) until smooth. Remove from heat and cool until slightly, then pour over cake/cheesecake. Refrigerate until glaze sets.

Notes

*For a less sweet ganache, using buttermilk in place of the cream. Its tanginess will tone down the overall sweetness.
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