Butter Ganache

Butter Ganache

Butter Ganache is a rich, smooth, and creamy frosting or filling made with chocolate and butter. It’s perfect for cakes, cupcakes, pastries, or even as a drizzle over desserts. The butter adds a silky texture and a slight richness that complements the chocolate beautifully.

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Ingredients:

• 1 cup heavy cream
• 8 oz semi-sweet or dark chocolate (chopped or use chips)
• 2 tbsp unsalted butter (at room temperature)
• 1 tsp vanilla extract (optional)

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Instructions:

1. Heat the Cream:

   • In a small saucepan, heat the heavy cream over medium heat until it starts to steam and just begins to bubble around the edges. Be careful not to let it boil.

2. Add the Chocolate:

   • Remove the saucepan from the heat and add the chopped chocolate (or chocolate chips) into the cream. Let it sit for about 3-5 minutes to melt the chocolate.

3. Stir to Combine:

   • After the chocolate has softened, whisk the cream and chocolate together until smooth and fully combined.

4. Add Butter:

   • Stir in the room-temperature butter, mixing until it’s fully incorporated and the ganache is smooth and shiny.

5. Optional: Add Vanilla:

   • Stir in the vanilla extract for added flavor, if desired.

6. Cool the Ganache:

   • Let the ganache cool at room temperature if you want to use it as a drizzle. For a thicker ganache that can be used as frosting or filling, refrigerate it for 30 minutes to 1 hour, then whip it with a hand mixer to make it fluffy.

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Tips:

• For a Glossy Finish: Use high-quality chocolate for the best texture and shine.
• Flavor Variations: You can add a pinch of sea salt, espresso powder, or liqueurs like Baileys or Grand Marnier for an extra layer of flavor.
• Consistency Adjustments: If the ganache is too thick, add a little more warm cream; if too thin, add more chocolate and let it cool longer.

This Butter Ganache is great for filling cakes, topping cupcakes, or using as a dip for fruit. Would you like suggestions on how to pair it with specific desserts?