Ganache is, hands down, THE multi-tasker in the kitchen.

With just a few ingredients, minimal time and zero special equipment, you’ve got the base for (are you ready?) THREE different recipes – a glaze, a frosting or some heavenly truffles.

ganache truffles

ganache truffles

ganache truffles

ganache truffles

I made the truffles.

ganache truffles

from Martha Stewart

8 oz. bittersweet chocolate (about 61% cacao)
1 c. heavy cream
1/8 t. kosher salt

Coarsely chop the chocolate; place in a large bowl. Heat the cream over medium-high heat till just boiling. Immediately pour over chocolate; add salt and let sit for 10 minutes (do not stir). Whisk until smooth, shiny and completely emulsified. Using a rubber spatula, scrape the sides and bottom of the bowl to collect any chocolate that may have settled. Use as follows:

Warm ganache for glaze:
Set your cooled cake (or cupcakes) on a rack set over a baking sheet, to catch the drips. Pour the warm ganache over the cake, letting it run down the sides. Let sit for 15 minutes and transfer to a cake plate or stand to finish setting (about three hours at room temperature – you can refrigerate it if you need to speed things up, but the glaze won’t be as shiny).

And by all means, don’t discard those drips! Scrape them up and save them! For what, you ask? Well for starters you can re-melt and:

Pipe it into jam-filled tartlet shells.

Spoon ย it over ice cream.

Stir it into warm milk for a decadent hot chocolate.

Okay then?

Room temperature ganache for frosting:
Let ganache cool for 45 minutes to 1 hour, stirring frequently. Beat on medium-high speed for 2-4 minutes, or till pale and fluffy. Use as a frosting or filling for cupcakes, whoopie pies or layer cakes.

Chilled ganache for truffles:
Transfer warm ganache to a small bowl or loaf pan – refrigerate, covered, for at least 4 hours (or overnight). Using a small ice cream or melon scoop, scoop out chilled ganache and form into balls with the palms of your hands (slightly dampened hands prevent sticking). Roll truffles in unsweetened Dutch-process cocoa powder, tapping off the excess. Place each truffle in a mini baking cup and chill (can be made up to four days in advance).

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Can you say “Valentine’s Day”?

ganache truffles


  1. Megan on February 12, 2013 at 6:45 am

    I’m going to add another use… I always save the leftover and drop some in warm milk for some serious hot cocoa (add cinnamon or a little spike of choice), mmmm. For the boy, I’ll put a tiny bit in his coffee for a mocha. Ganache is the best, agreed.

    • sherisilver on February 12, 2013 at 8:01 am

      Yum……. ๐Ÿ™‚

  2. Deborah on February 13, 2013 at 2:52 pm

    Saw this pic on fb and I cannot wait to try this. Truffles were always so intimidating, but this sounds super easy. Thanks for the recipe!

    • sherisilver on February 13, 2013 at 5:10 pm

      SUPER easy – you cannot go wrong here. Let me know how it goes! xo

  3. Marti on February 19, 2013 at 5:48 pm

    I have to make the Chilled ganache for truffles. So easy. Funny as a kid a didnt’ like chocolate can you believe that? Now that I’m in my 40’s I love it so much it’s not fair.

    • sherisilver on February 19, 2013 at 6:55 pm

      These are worth the guilt – promise! ๐Ÿ™‚

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