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    Home » Recipes » Desserts » Chocolate Ganache

    Chocolate Ganache

    Published: April 27, 2019 · Modified: Jul 12, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This rich, silky Chocolate Ganache is beyond easy to make and perfect for chocolate glazes, filling cakes, and even making truffles! You don't have to just use cream either, in this post, we go over some of the many delicious flavors you can add to make a ganache to suit almost any dessert!

    Overhead view of a bowl of chocolate ganache.
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    Chocolate ganache is one of my favorite things to add to desserts. It can be the glossy crown for your cake, an indulgent topping for your ice cream, or a treat in itself when you roll it into bon bons! You only need two ingredients to make this simple ganache. Follow my step-by-step guide down below to make your own smooth, silky, and glossy homemade ganache! 

    WHAT YOU NEED TO MAKE THIS RECIPE

    Ingredients needed to make chocolate ganache.

    Heavy cream — you must use heavy cream to make the ganache. Milk, half and half, or a lower fat cream will lead to the ganache not coming together correctly. If there isn’t enough fat, then the chocolate will not set once cooled, and you’ll end up with a runny chocolate sauce instead.

    Chocolate — you can use any type of chocolate, from semi-sweet chocolate to dark chocolate and even white chocolate. I recommend using high-quality pure chocolate baking bars as they melt smoother than chocolate chips. 

    HOW TO MAKE CHOCOLATE GANACHE 

    Set of two photos showing heavy cream added to a saucepan and chocolate chopped up.

    1. Heat heavy cream on the stovetop in a small saucepan or the microwave until just about to boil.

    2. Chop chocolate roughly and transfer it to a bowl. If using chocolate chips, you can skip this step or give them a few swipes with the knife.

    Set of two photos showing heavy cream poured over chopped chocolate then stirred.

    3. Pour the hot heavy cream over the chocolate, cover the bowl with a plate, and set aside for a minute.

    4. Mix chocolate until dissolved and glossy. If a few pieces of chocolate are left unmelted, microwave at 50% power for about 10 seconds and mix again.

    Chocolate zucchini cake with chocolate dripping over the top.

    PRO TIPS FOR MAKING THIS RECIPE

    • Chopping chocolate into finer pieces adds surface area and lets the hot liquid melt it with less additional heat and the chance of burning. I use a sharp chef’s knife, but a serrated knife is great if you have one as it prevents the chocolate bar from breaking into tiny shredded shards. 
    • Don’t burn your chocolate! If you need to microwave it, use short 10 second bursts at 50% power.
    • If your ganache is too runny, let it cool down to set or add some more chopped chocolate in. 
    • Ganache thicker than desired can be heated up or mixed with more warm cream.
    • The lighter the chocolate, the less cream you’ll need. For example, white chocolate will need around 50% more chocolate or 50% less cream to yield the same results.
    • Keep an eye on the heavy cream if you are microwaving it, as it could bubble over. 

    FREQUENTLY ASKED QUESTIONS

    What is the difference between ganache and frosting?

    A ganache typically has chocolate melted in a liquid-like cream. Ganache can have many consistencies, with the most common being in the maple syrup/warmer honey range. Frostings are thicker in consistency and are almost always made with butter. However, when cooled, you can turn chocolate ganache into a frosting. Allow the mixture to cool in the fridge for an hour before beating it with a mixer until light and fluffy. 

    How long does it take for it to set?

    Setting time will depend on the amount of liquid used and ambient temperature but generally, it will take at least a few hours to set in the bowl fully. If you’ve poured it on a surface and it has spread thinly, then it’ll take less time to set, about 10 minutes. Keep in mind that while the ganache will firm up, it’ll remain on the softer side and won’t be rock solid. 

    How do I store this?

    Your newly made chocolate ganache should be fine at a cooler room temperature for a day or two. After that, you should refrigerate it. The ganache will keep in an airtight container for up to a month in the refrigerator. You can also freeze it for up to two months.

    What can I use this ganache on?

    A few of my favorite recipes that use this recipe are my Oreo Cake, Rocky Road Cake, Chocolate, Zucchini Cake, Chocolate Sheet Cake, and Best Chocolate Cake. Let me know in the comments down below what your favorite way to use this is!

    What are some variations?

    While you only need two ingredients, you can add some add-ins to change things up. 

    • Pour hot coffee on the chocolate for a rich mocha flavor.
    • Adding a few tablespoons of brandy or bourbon gives your ganache a boozy hit that makes for amazing truffles, bon bon filling, and an anytime treat!
    • Add orange blossom water for a wonderful floral note.
    • Toasted nuts add wonderful flavor and texture to any ganache.

    If you love this recipe try these out!

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      Buttercream Frosting

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      Chocolate Buttercream Frosting

    • Multiple cupcakes with Italian buttercream piped on top with sprinkles.

      How to make Italian Buttercream

    • A photo of three chocolate cupcakes topped with dollops of french buttercream.

      French Buttercream

    • A piping bag filled with raspberry buttercream with berries scattered around

      Raspberry Buttercream

    If you’ve tried easy Chocolate Ganache, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A glass bowl of chocolate ganache with a spatula lifted up.
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    5 from 50 votes

    Chocolate Ganache

    You'll love how easy it is to make this rich and decadent chocolate ganache. It's perfect for glazes, filling cakes and making truffles!
    Course Dessert
    Cuisine American, British, French
    Prep Time 2 minutes
    Resting Time 2 minutes
    Total Time 2 minutes
    Servings 1 batch
    Calories 1309kcal
    Author John Kanell

    Equipment

    • Large bowl
    • Spatula

    Ingredients

    • 1 cup chocolate 175g, semisweet or bittersweet
    • ½ cup cream 120mL

    Instructions

    • Chop chocolate roughly. If using chocolate chips you can skip this step or give them a few swipes with the knife. Chopping chocolate into finer pieces adds surface area and lets the hot liquid melt it with less additional heat and chance of burning. Place in medium bowl and set aside.
    • Heat cream either on the stovetop or in the microwave until just about to boil.
    • Pour cream over chocolate, cover bowl with a plate and set aside for a minute.
    • Mix chocolate until dissolved and glossy. If there are a few pieces of chocolate left unmelted microwave at 50% power for about 10 seconds and mix again.

    Video

    Notes

    • Chopping chocolate into finer pieces adds surface area and lets the hot liquid melt it with less additional heat and the chance of burning. I use a sharp chef’s knife, but a serrated knife is great if you have one as it prevents the chocolate bar from breaking into tiny shredded shards. 
    • Don’t burn your chocolate! If you need to microwave it, use short 10 second bursts at 50% power.
    • If your ganache is too runny, let it cool down to set or add some more chopped chocolate in. 
    • Ganache thicker than desired can be heated up or mixed with more warm cream/any liquid you’d like.
    • The lighter the chocolate, the less cream you’ll need. For example, white chocolate will need around 50% more chocolate or 50% less cream to yield the same results.
    • Keep an eye on the heavy cream if you are microwaving it, as it could bubble over. 

    Nutrition

    Serving: 1batch | Calories: 1309kcal | Carbohydrates: 109g | Protein: 9g | Fat: 103g | Saturated Fat: 62g | Cholesterol: 163mg | Sodium: 73mg | Potassium: 596mg | Fiber: 9g | Sugar: 90g | Vitamin A: 1750IU | Calcium: 119mg | Iron: 4.8mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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