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Strawberry Ganache Recipe: A Sweet Treat in 30 Minutes

Luscious strawberry ganache made with fresh strawberries and high-quality chocolate, perfect for cakes, cupcakes, and pastries.

Scale

1 cup (about 150g) fresh strawberries, hulled and finely chopped

1/2 cup (120ml) heavy cream

8 oz (225g) semi-sweet or dark chocolate, finely chopped

1 tablespoon (14g) unsalted butter

1 teaspoon (5ml) vanilla extract

Puree the strawberries in a blender or food processor until smooth. Strain through a fine-mesh sieve to remove seeds.

Chop the chocolate into small, even pieces.

Heat the heavy cream in a double boiler or heatproof bowl over simmering water until warm but not boiling.

Add the strawberry puree to the warm cream and stir gently to combine.

Remove from heat and add the chopped chocolate. Let sit for 2-3 minutes, then stir until smooth and glossy.

Add the butter and vanilla extract, stirring until fully incorporated.

Let the ganache cool at room temperature for 15-20 minutes to thicken slightly, or refrigerate for 30-40 minutes for a thicker consistency.

For a stronger strawberry flavor, substitute vanilla extract with strawberry liqueur.

If ganache is too thick, gently reheat it. If too runny, chill it longer.