Irish Whiskey Chocolate Ganache
Most people have a couple things they know how to cook to survive, like boiling noodles or frying an egg. It may not be necessary to survival (depending on who you ask), but chocolate ganache is something everyone should know how to make, too! It’s no more complicated than pasta or an omelet, and who wouldn’t opt for a chocolate sauce instead of eggs anyways? Add some “spirits” to make it a bit more adult and you get Irish whiskey chocolate ganache!
Ganache 101…
Ganache as we know it was created mid-19th century, but wasn’t considered a delicacy until the 20th century. A mixture of chocolate and heavy cream, it’s nothing too fancy or complicated, but it is often the most coveted part of a dessert. (Fun fact: “Ganache” originally meant “cushion” in french!)
Flavors can be added to ganache many different ways. The cream can be infused with herbs or citrus for subtle hints of flavor. Liquor or extracts can be added at the end of the mixing process for a more prominent profile. Other creams/spreads like peanut butter or jam can be stirred in. Nuts can be infused or ground right into the ganache mixture. Pre-flavored chocolate can also be used!
The Ganache Ratio…
The ratio of chocolate to cream determines the consistency/thickness of the finished ganache. If we need a thin, pourable, fondue-like ganache, we’ll use more cream than chocolate, or a 1:2 chocolate-to-cream ratio. Firmer glazes that can also be whipped use equal parts chocolate and cream, a 1:1 ratio. For a dense chocolate that can be rolled into a truffle, there needs to be more chocolate than cream, a 2:1 ratio. Keep in mind that as the chocolate cools, it will thicken.
Step One: Chop your chocolate
To make ganache, hot liquid is poured over chocolate pieces to melt it. Chocolate in a bar form must be chopped into small pieces for it to melt from the hot cream. If the pieces are too large, they won’t melt before the cream cools down, and the ganache will be lumpy. Using chocolate chips allows you to skip the chopping step. I like to use Ghiradelli chocolate chips best. I find the flavor and texture to be great for the price!
Step Two: Scald your cream
Before you pour the cream over the chocolate, it needs to be hot enough that steam is rolling off it with a few bubbles around the edges without boiling. Boiling cream can break down its structure which could cause separation once combined with the chocolate. Scalding can be done on the stove or in the microwave, but you’ll have the best control with stovetop heating.
Step Three: Pour over chocolate and mix
Once the milk is scalded, pour it over the finely chopped chocolate and walk away. Literally. Resist the urge to stir and mess with it. Give the hot cream a few minutes to soak in and melt the chocolate pieces slowly. Chocolate has a very complex structure, so the more delicate we can be when altering it, the better! Once I do start mixing, I prefer to mix with a rubber spatula in order to avoid adding unnecessary air bubbles in my ganache. Initially, it may look like it’s breaking or not coming together, but keep stirring! It will turn into a silky, shiny sauce in just a few minutes!
Once it’s made…
Chocolate is a fairly scientific ingredient that can be finicky when changing from solid to liquid states, and vise versa. If ganache is cooled too quickly, it can become soft and greasy when it warms up again. Avoid the urge to toss it in the refrigerator to speed up the cooling process. It needs to sit at room temperature and cool slowly. Scalding the milk and the ingredients in chocolate allow ganache to be shelf stable for several days. This means it’s fine to sit on the counter for a few days!
This Week’s Feature Dessert…
This week, I’m glazing super rich, Guinness chocolate cupcakes with this Jameson-spiked Irish whiskey chocolate ganache, and finishing them with a swirl of Bailey’s Irish cream frosting. You might notice a theme, and while this is perfect for St. Patrick’s Day celebrations, there’s no reason this can’t become your go-to chocolate cupcake recipe, year round.
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Irish Whiskey Chocolate Ganache
Ingredients
- 228 g semi sweet chocolate bar or chips (finely chopped if bar)
- 228 g heavy cream
- 18 g butter room temperature
- 8 g Jameson whiskey (or more to taste) or whiskey/liquor of choice
Instructions
- Place chocolate in glass or stainless steel bowl. (This helps retain heat and melt the chocolate)
- In microwave or on the stove, scald cream. (Steam and a few bubbles around the edge is ok, boiling is NOT!)
- Pour hot cream over chocolate and let sit 3-5 minutes.
- Stir gently until the cream and chocolate comes together, then stir in butter and whiskey.
- Set aside to cool at room temperature.
- Mixture will thicken as it cools to a thick glaze consistency.
- Store at room temperature for up to a week, or refrigerate for 2 weeks.
I just made this for a chocolate Bundt cake. It is perfect. Not too sweet, super easy and just the right consistency to drizzle over the top. This made my cake look awesome and taste even better. Thanks!
That’s so great to hear, Celia! I’m so glad it worked out for you! That sounds like a winning combo, for sure! Thank you for sharing this with us!