Chocolate Ganache

This chocolate ganache is easy to make with only 2 ingredients – cream and chocolate It’s smooth, creamy and perfect for frosting or glazing, filling or topping desserts.

Easy Chocolate Ganache Recipe

In my opinion, all of the best things in life include chocolate. Some of them being chocolate caramel brownies, microwave fudge, and the best chocolate cupcakes. A chocolate recipe is always my first pick for dessert!

Making chocolate ganache is super easy, made with just 2 ingredients and ready in less than 10 minutes. Whether you use it to drip down this flourless chocolate cake, frost brownies or use in candy it’s decadent and versatile!

Ingredient Notes

• Chocolate: The type of chocolate you use for this recipe will really determine the flavor and consistency. I prefer to use high quality chocolate bar but have used Guittard chocolate chips with success. I prefer Ghirardelli chocolate, Baker’s Bar or Trader Joe’s pound bar. Always check the ingredients and look for cocoa butter as the first ingredients.
• Heavy cream: Heavy cream, whipping cream or double cream.
• Tools: I find it best to weigh my chocolate with a scale for best results. You will also need a microwave safe bowl or double boiler.

How to Make Chocolate Ganache

This is a simple homemade chocolate ganache recipe that is equal parts chocolate to heavy cream. The ratio of the chocolate to the cream is the most important part!

Find the full printable recipe with specific measurements below.

• Chop chocolate. Take your chocolate bars and chop them up into smaller pieces using a sharp or serrated knife. I like to weigh it with a kitchen scale.
• Melt and combine. Place the cream in a microwave-safe bowl and heat until simmering, about 1 to 2 minutes. Add the chopped chocolate and let sit for about 5 minutes. Alternatively, you can cook both on a double boiler over the stove if preferred.
• Stir until smooth. After 5 minutes have passed, whisk the mixture until smooth. If it’s too thick, add 1 more Tablespoon of warm cream to thin it out. This is also when you would add vanilla extract if you prefer flavor.
• Top your dessert. Slowly spoon the ganache over your dessert using a rubber spatula. If adding other toppings, add them immediately.

Ways to Use Chocolate Ganache

• Use as a topping or filling: Cool ganache then cover and refrigerate until set, about one hour. Use to spread on baked goods or as a filling between cake layers. I love to use it to top peanut butter brownies and homemade cosmic brownies!
• Icing: For my Christmas yule log cake, I refrigerate the ganache for only 30 minutes so it creates a visual texture of an edible yule log.
• Glaze or drip icing: Let the ganache cool for about 15 minutes at room temperature then drizzle over peanut butter cheesecake or chocolate bundt cake. You can use a piping bag if you wish.
• Dip: While the ganache is still soft dip strawberries or other fruit into it.
• Whipped frosting: Refrigerate it for 2 hours then use an electric mixer to whip it until fluffy. This pipes beautifully onto cakes cakes and cupcakes.
• Chocolate truffles: You will need to use a 2:1 ratio to make a stiff ganache that can be rolled into truffle balls. Use 8 ounces chocolate to 1/2 cup cream or 16 ounces chocolate to 1 cup of cream.

Troubleshooting Tips

• Lumpy ganache: Your cream may not have been warm enough to melt the chocolate. Reheat in the microwave in 15 second intervals, stirring until consistency is reached.
• Ganache that has separated: If the oil has separated from the chocolate, whisk in a warm Tablespoon of milk adding one Tablespoon at a time until it comes together.
• Grainy chocolate ganache: If you whisked the cream while hot, this adds more air into the mixture and causes graininess. Low quality chocolate could also be to blame. Re-melt the whole mixture over a double boiler.
• Too runny: Add 2 ounces of melted chocolate and whisk to combine. Alternatively, if your mixture is too thick add in a warm Tablespoon of milk.
• Storage: Ganache can sit out overnight or up to 48 hours at room temperature. Cover and store in the refrigerator up to a week or in the freeze for 6 months. Warm up in the microwave in 15-second intervals. If it seperates, add warm milk or cream as needed.

More Chocolate Recipes

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