Chocolate Ganache

Why You’ll Love This Recipe

Chocolate Ganache is a rich, velvety blend of chocolate and cream that serves as a decadent glaze, filling, or frosting. Whether you’re drizzling it over a cake, whipping it for cupcakes, or letting it set as a truffle base, its smooth texture and deep chocolate flavor make it an essential in any dessert lover’s kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

semisweet or bittersweet chocolate (chopped or chips)heavy creamunsalted butter (optional, for added gloss and richness)

directions

Chop the chocolate into small pieces and place it in a heatproof bowl.

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer—do not boil.

Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to soften.

Gently stir the mixture with a whisk or spatula until the chocolate is fully melted and the ganache is smooth.

(Optional) Add a small amount of butter and stir until melted for a shinier finish.

Let the ganache cool slightly, depending on its intended use—pourable for glazing, thicker for spreading, or fully cooled and whipped for frosting.

Servings and timing

This recipe makes about 1 cup of ganache.Preparation time: 5 minutesResting/melting time: 5 minutesTotal time: 10 minutes

Variations

Use white chocolate for a sweeter, creamier version.

Add a splash of liqueur such as Grand Marnier, Baileys, or Chambord for a boozy twist.

Infuse the cream with herbs or spices like mint, cinnamon, or chili before combining.

Add a pinch of sea salt for a salted chocolate ganache.

Use coconut cream instead of heavy cream for a dairy-free option.

storage/reheating

Store chocolate ganache in an airtight container in the refrigerator for up to 1 week.For longer storage, freeze for up to 1 month.Reheat gently over a double boiler or in the microwave in short bursts, stirring in between, until smooth and pourable again.

Chocolate Ganache

FAQs

What type of chocolate is best for ganache?

High-quality semisweet or bittersweet chocolate is ideal. Avoid using candy melts or compound chocolate.

Can I whip ganache?

Yes, once it’s cooled, whip it with a mixer for a fluffy frosting.

Why is my ganache grainy?

This can happen if the cream is too hot or if the chocolate isn’t fully melted. Stir gently and avoid overheating.

Can I make ganache ahead of time?

Absolutely, it stores well and can be gently reheated as needed.

How do I make ganache thicker?

Use a higher chocolate-to-cream ratio or chill it to firm it up.

Can I pour ganache over a cold cake?

Yes, but for a smooth finish, make sure the ganache is slightly warm and fluid.

Is butter necessary?

No, but it adds shine and a richer mouthfeel.

Can I use milk chocolate?

Yes, but it will result in a sweeter ganache. Adjust the cream amount if needed.

How do I use ganache for truffles?

Chill it until firm, then scoop and roll into balls. Coat with cocoa powder, nuts, or melted chocolate.

Can I flavor ganache?

Yes, with extracts, zests, espresso, or flavored liqueurs added to the cream.

Conclusion

Chocolate Ganache is a luxurious, multi-use component that elevates any dessert with its deep flavor and silky finish. Easy to make and versatile in application, it’s a staple you’ll turn to again and again for everything from simple glazes to elegant confections.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Ganache

Chocolate Ganache

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Mollyyeh
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1.5 cups 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

Description

Chocolate ganache is a rich, velvety mixture of chocolate and cream, perfect for glazing, filling, or truffle-making.


Ingredients

Units Scale
  • 8 oz (225g) semi-sweet or dark chocolate, finely chopped
  • 1 cup (240ml) heavy cream
  • 1 tbsp unsalted butter (optional, for shine)

Instructions

  1. Place the chopped chocolate in a heatproof bowl.
  2. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not boil.
  3. Pour the hot cream over the chopped chocolate. Let it sit for 2–3 minutes to soften the chocolate.
  4. Gently stir the mixture from the center outward until the chocolate is fully melted and smooth.
  5. If using, add the butter and stir until melted and fully incorporated.
  6. Let the ganache cool slightly before using as a glaze or allow it to thicken further for fillings or truffles.

Notes

  • Use high-quality chocolate for best results.
  • Adjust the chocolate-to-cream ratio for thicker or thinner ganache.
  • Ganache can be refrigerated for up to a week and gently reheated.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 120
  • Sugar: 8g
  • Sodium: 5mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *