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
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
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.
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.
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!
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!
Chocolate Ganache
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.
Used this recipe and it was a hit! Silky smooth and made the best filling for Mr chocolate cake.
Perfect!
Love love love this recipe! It was what I used to make my first ever ganache and I’ll always cherish it. ? I’ve since used it to make whipped ganache frosting which is HEAVENLY!
Is see that this is about 6 oz of chocolate to 8 oz cream. Halfway between a 1:1 and 1:2 ratio. Does this consistency solidify at room temp or when chilled? For example, if I made it a day in advance and refrigerated, would it return to a soft, silky consistency at room temp? Or would if have to be re-heated?
You would need to re heat almost any ganache after chilling 🙂
Hi John. Can I use this ganache under fondant?
yes you can! Make sure it sets first and I would add more chocolate to the mix so it’s firmer