Chocolate Ganache Recipe

Chocolate cupcakes with chocolate ganache on a wooden cutting board.

Course: Dessert, Sauce

Cuisine: French

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 152kcal

Author: Krista Teigen

This silky smooth ganache is so easy to make with just 2 ingredients, and it makes the perfect chocolate topping for cakes and desserts!

Step-by-step photos can be seen below the recipe card.

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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.

Notes

Yield: This recipe makes 1¾ cups of ganache. A serving is 2 tablespoons.

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.

Storage: Store chocolate ganache with plastic wrap pressed tightly on the surface at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

Nutrition