Ganache is the perfect finish for cakes and all kinds of desserts, so I’m going to show you how to make chocolate ganache with this easy recipe. All you need is chocolate and heavy cream, and a couple of quick steps!
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Why We Love This Chocolate Ganache Recipe
Ganache may sound intimidating, but I’m here to tell you it’s way easier than you think and takes only 20 minutes! It’s silky smooth, gorgeous, and so versatile. Drizzle it over top of a cake, pipe it as frosting or filling, or make chocolate truffles! I used it on my favorite chocolate cupcakes here.
Variations on Ganache
You can make this velvety smooth ganache with any kind of chocolate you love–milk, semisweet, dark, or white chocolate all work! You can also flavor it with extracts like vanilla or peppermint, liqueurs like Kahlua or Baileys, spices like cinnamon or nutmeg, or nut butters. Yum!
How to Store and Reheat
Store leftover chocolate ganache with plastic wrap tightly pressed onto the surface to prevent it from drying out. It will keep at room temperature for up to 2 days or in the refrigerator for up to 1 week. Let it come to room temperature before enjoying.
How to Freeze
Freeze homemade ganache in a Ziplock bag with the air pressed out for up to 1 month. Let thaw overnight in the refrigerator, then let come to room temperature before using.
How to Use Ganache
This chocolate ganache makes a beautiful icing for a chocolate cake, glaze for chocolate donuts, filling for a layer cake, or base for chocolate truffles. Use it as the chocolate layer in my favorite s’mores bars or as a dipping sauce for brownie bites for an extra bit of decadence.
More Frosting Recipes To Try
Chocolate Ganache Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 8 ounces semisweet baking chocolate 227 grams, chopped (substitute good quality chocolate chips)
- 1 cup heavy cream 227 grams
Instructions
- Place the chocolate in a heatproof bowl.8 ounces semisweet baking chocolate
- Heat the heavy cream in a saucepan set over medium heat. Once it starts to simmer, take off the heat.1 cup heavy cream
- Pour the heavy cream over the chocolate, stirring until the chocolate is melted and incorporated, and the ganache is smooth in texture.
- Use the ganache immediately as a drizzle or dip. Or, let the ganache cool and thicken to use as a frosting or piping.
Video
Becky’s Tips
- Feel free to use any kind of chocolate– milk, semisweet, dark, and white all work.
- Add 1 teaspoon of extract or liqueur, a pinch of spice, or a tablespoon of nut butter to flavor.
- If your ganache splits, don’t fret! Place the mixture on a double boiler, add a small amount of room temperature cream, and slowly vigorously until it comes back together.
- Let the ganache cool for at least 15 minutes before pouring over a cooled cake/cupcake/donut.
- Chill the ganache for a pipeable consistency or to make truffles.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chocolate Ganache Step by Step
Prep the Ingredients: Place 8 ounces of chopped semisweet baking chocolate in a heatproof bowl. Heat 1 cup of heavy cream in a saucepan set over medium heat.
Pour the Cream: Once it starts to simmer, take the cream off the heat. Pour the warm heavy cream over the chocolate.
Stir the Ganache: Whisk until the chocolate is fully melted and incorporated, and the ganache is smooth in texture. Use the ganache immediately as a drizzle or dip. Or, let the ganache cool and thicken to use as a frosting or piping.
Chocolate ganache is a type of icing made from melted chocolate mixed with heavy cream. It has a thinner consistency than frosting, but a thicker consistency than glaze, and it sets up quickly at room temperature.
You can swap out the heavy cream for milk, but the final product will remain soft at room temperature. You can also add a little bit of butter for a richer consistency, or try using half-and-half.
Yes, ganache will harden up significantly in the fridge, so make sure to give it time to come to room temperature before attempting to pipe or spread it.
If your ganache splits, don’t fret! Place the mixture on a double boiler, add a small amount of room temperature cream, and slowly vigorously until it comes back together.
You should let your chocolate ganache cool for about 15 minutes before pouring it. If it is too hot (or is poured over a hot/warm cake), it will turn thin and run off.
You’ll want to prepare it a day in advance and chill it overnight in the refrigerator before attempting to whip your ganache. Once it’s nice and cold, use a hand mixer, and take care not to overbeat it. It should have a buttercream-like consistency when it is properly whipped.
