Chocolate Ganache is one of those recipes that feels fancy, but is actually so easy and simple! With just two ingredients you can make a silky smooth chocolate sauce, frosting, glaze, or filling that will take your desserts to the next level. Perfect for cakes, cupcakes, cookies, and more.
This chocolate ganache recipe is simple, reliable and once you make it once you’ll find yourself making it all the time! It uses the right ratio of chocolate and heavy cream so you get a smooth and glossy ganache every single time.
I’ll teach you the methods for a smooth and pourable sauce, a thick frosting, or a truffle filling. With out any complicated steps, special tools, or special ingredients. This is a classic recipe that you’ll want for the foundation of so many desserts.
You’ll want to add this ganache as a drip to your cakes, on top of your cheesecakes, brownies, cupcakes, basically you’ll want to add it to all your desserts.
Why You’ll Love This
- Only Two Ingredients: You just need high quality chocolate and heavy cream to make this ganache.
- Versatile: You can use this as a glaze, frosting, filling, or dip.
- Rich and Creamy: The texture is so silky and luxurious. You might want to eat it by the spoonful.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Homemade Chocolate Ganache Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Heavy Cream: You’ll want a full fat heavy cream for the best rich, and creamy ganache.
- Chocolate: Use high quality chocolate for the best flavor. Chopping up a chocolate bar will melt the smoothest and give you the best results.
How to make Chocolate Ganache
Step 1: Chop the Chocolate. Chop the chocolate up on a cutting board into small pieces. Place it in a heat proof bowl.
Step 2: Heat the Heavy Cream. Add the cream to a small sauce pan and heat over medium until it begins to simmer. Do not let it come to a boil.
Step 3: Melt the Chocolate. Pour the hot cream over the chocolate. Let it sit for about 3 minutes to use the heat to melt the chocolate.
Step 4: Stir it all Together. Gently stir the chocolate with a silicone spatula, slowly until the chocolate has completely melted smooth.
Ganache Uses
- Pourable Glaze: Let the ganache sit for about 10 minutes, then pour it over your cake, cupcakes, etc. You can spoon it directly, or put it in a piping bag and pipe it over the top.
- Piped Ganache: Let the ganache cool for about 30 minutes, then transfer it to a piping bag with your favorite tip. Pipe it onto your chocolate cupcakes, or cookies.
- Whipped Ganache: Once the ganache has cooled completely you can place it in a stand mixer (or large bowl with a hand mixer) and whip it on medium speed with a whisk attachment until light and fluffy, about 3 to 4 minutes. It will be more like a chocolate mousse texture. You can still pipe it, or use it as a fluffy filling. This will make about 3 cups of frosting, enough to cover about 1 dozen cupcakes, or a sheet cake. I would double the recipe for a layered cake.
- Chocolate Truffles: For Chocolate Truffles you’ll use half as much heave cream. You’ll want 8 oz chocolate, and 1/2 cup of cream. Let it cool in the fridge for a couple hours, roll into balls, then roll them in toppings. For my full steps on how to make chocolate truffles go here.
Tips and Tricks:
- If Chocolate Isn’t Melting: If the chocolate isn’t melting smoothly, it wasn’t chopped fine enough or the cream wasn’t warm enough. To reheat the ganache I recommend using a double boiler, by placing a heat proof glass over a small sauce pan of simmering water. Make sure the water doesn’t touch the bowl. Stir until the chocolate is totally smooth.
- Extra Flavor: For a little flavor boost, add a pinch of salt, and a teaspoon of vanilla after melting the ganache. This will add a little extra to your ganache.
- Chocolate Chips: Chocolate chips aren’t the best option for ganache because they have extra ingredients added to help them maintain their shape, but they can work in a pinch with a quality brand like Ghirardelli or Guittard.
Storage Instructions
Place the ganache in an airtight container and store it in the fridge for up to 4 or 5 days. Reheat the ganache in the double boiler until you can stir it smooth.
The ganache can also be frozen in an airtight container for up to 3 months. Thaw it in the fridge, then rewarm it in the double boiler as well.
This Chocolate Ganache is one of the easiest ways to take your desserts to the next level, and make them taste like they’re from a bakery with minimal effort. Whether you are topping a cake, filling cookies, dipping fruit, or piping on cupcakes, this homemade ganache is always a good idea!
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Chocolate Ganache Recipe
Ingredients
- 8 oz High Quality Semi Sweet Chocolate Bars
- 1 cup Heavy Cream (or Heavy Whipping Cream)
Instructions
- Chop chocolate finely, the smaller the pieces the quicker the chocolate will melt. Add it into a medium sized, heat proof bowl, and set it aside. 8 oz High Quality Semi Sweet Chocolate Bars
- Add the heavy cream to a small sauce pan and heat it over medium until it begins to simmer. Do not let it boil. 1 cup Heavy Cream
- Pour the hot cream over the chocolate and let it sit for about 3 minutes to warm and soften the chocolate.
- Use a silicone spatula to gently and slowly stir the chocolate until it is melted and totally smooth.
- Let the Ganache Sit for 10 minutes before using as a glaze. Or let it cool more to pipe or whip.
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