Chocolate Fudge Ganache

Equipment

1. In a large microwavable bowl, combine cream, flavoring extract, espresso powder, and possibly fine kosher salt.*
2. Microwave the cream mixture until it becomes very warm. Add chocolate chips to the bowl and jiggle it to ensure the chips are covered with the cream mixture.
3. Add chocolate chips to the bowl and jiggle it to ensure the chips are covered with the cream mixture.
4. Let the mixture rest for 2-5 minutes to allow the warm cream to melt the chocolate.
5. Hand mix the mixture with a wire whisk until the chocolate is fully incorporated into the cream.
6. If needed, microwave the ganache in 30-second increments until it becomes smooth and no more chocolate chips are visible. Stir in between each microwave session and scrape the bottom of the bowl while stirring.
7. Follow The Chocolate Fudge Ganache class for storage, refrigeration, reconstituting and decorating guidance

*Remember to use fine kosher salt if you're smoothing a cake with your ganache; you can add the fine kosher salt in at step one. If your ganache is for crumb-coating a cake, swirling cupcakes, or filling cakes or cupcakes use finishing salt, and add it after you are finished with step 6. Finishing salt is a larger salt crystal.

Published on November 14, 2025