How to Make a Chocolate Ganache in the Microwave

Dark and rich chocolate ganache is my favorite frosting to bake with and eat. It sounds so grown up and sophisticated but it is so easy to throw together in under five minutes. And because you simply pour it on, it’s quicker to frost with and more forgiving. All you have to do is pour on the beautiful, shiny chocolate coating that basically begs to be eaten.

You can make a ganache using the stove top, but I prefer to use my microwave to save a little time and make things even easier. If you have a mini food processor, you can shave a little more time off the prep by not having to chop up the chocolate by hand. I wouldn’t call the use of either appliance cheating because they don’t affect the taste of the ganache.

Whatever you don’t use to frost, you can save in the fridge for up to a week. Reheat the leftover ganache in the microwave for 20 to 30 seconds and give it a little stir. You can use it to frost more baked goods, or drizzle it on ice cream. We just used our leftover ganache as a base for chocolate milkshakes.

Step by Step Chocolate Ganache
You just need 3 ingredients:

  • 1/2 cup of heavy cream,
  • 1 tablespoon of unsalted butter,
  • 8 ounces (2 bars) of semi-sweet or bittersweet chocolate.

1) Pour the heavy cream and butter in a glass bowl. Bring to a boil in the microwave by cooking for 1 minute increments until it begins to bubble. Don’t let it boil over.

Save time by using a mini food processor instead of  knife.

2) Break the chocolate into chunks and place in a mini food processor. Pulse until coarsely chopped. If you don’t have a food processor, you can do this with a knife.

How will this disgusting looking concoction turn out?

3) Remove the hot heavy cream from the microwave. Pour the chocolate in. Stir with a spatula until chocolate is melted and smooth.

This is the magic of ganache. With just a few stirs, the chocolate melts and your sauce is ready.

4) Spread on cakes, cupcakes, or pies. Cover the leftovers with plastic wrap and save in the fridge for up to a week. To reuse, heat in the microwave for 20 to 30 seconds and stir with a spatula.

Spreading my beautiful, shiny ganache on a pie crust to top with caramelized bananas.


Chocolate Ganache
Prep Time: 3 minutes
Cook Time: 2 minutes
Ingredients:
8 ounces of semi-sweet or bittersweet fine quality chocolate such as Ghirardelli or Scharffenberger (this just depends on how dark you like your ganache – you could even use milk chocolate to make it kid-friendly. I am selfish, so I don’t.)
1/2 cup of heavy cream
1 tablespoon of unsalted butter

  1. Pour the heavy cream and butter in a glass bowl. Bring to a boil in the microwave by cooking for 1 minute increments until it begins to bubble. Don’t let it boil over.
  2. Break the chocolate into chunks and place in a mini food processor. Pulse until coarsely chopped. If you don’t have a food processor, you can do this with a knife.
  3. Remove the hot heavy cream from the microwave. Pour the chocolate in. Stir with a spatula until chocolate is melted and smooth.
  4. Spread on cakes, cupcakes, or pies. Cover the leftovers with plastic wrap and save in the fridge for up to a week. To reuse, heat in the microwave for 20 to 30 seconds and stir with a spatula.

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