Chocolate Ganache Recipe

A glass bowl of chocolate ganache with a spatula lifted up.

Chocolate Ganache is easy to make with chocolate and heavy cream. Perfect for frosting cakes, making truffles, and creating beautiful chocolate drips.

Course Dessert

Cuisine American, French

Prep Time 5

Cook Time 5

Total Time 10

Servings cups

Calories 945kcal

Author John Kanell

Equipment

Large bowl
Spatula

Ingredients

½ cup heavy cream (120ml)
1 cup semi-sweet chocolate chopped (180g)

Instructions

Pour the cream in a small saucepan, and scald it over medium heat by warming it until it is very steamy and just about to boil. (You can also heat it in the microwave for 1 to 2 minutes until very hot.)
Make sure the chocolate is chopped into fairly small pieces so it melts faster and more evenly. Place the chopped chocolate in a medium bowl.
Pour the hot cream over the chocolate, cover the bowl, and set aside for 5 minutes, allowing the chocolate to melt from the heat of the cream.
Stir the chocolate and cream together until fully combined, smooth, and glossy. If there are a few pieces of chocolate left unmelted, you can microwave the ganache at 50% power for about 10 seconds and mix again.
You can use the hot ganache to drizzle over cakes. Or, press plastic wrap to the surface of the ganache and set it aside to cool completely and firm up, about 4 hours. A firm, set ganache can be spread, scooped or whipped for piping or used as a cake filling. Ganache can be covered and refrigerated for up to 2 weeks.

Video

Notes

Covering the cream and chocolate helps to trap heat and melt the chocolate fully. You can use plastic wrap or simply place a baking sheet on top of the bowl. Just be sure it’s fully covered.

Nutrition