Rich chocolate ganache can be used for toppings, frostings or fillings, as a truffle base, or for the best hot chocolate ever. You won't believe how easy it is to make!
Why this recipe works
- Only needs two ingredients, heavy cream and chocolate
- Choose the type of chocolate you like
- Change the ratio of chocolate to heavy cream to get a thicker or thinner ganache for different uses
Chocolate ganache seems like it should be one of those fancy, fussy dessert sauces. It's rich and luxurious, covering a dessert in a beautiful chocolate blanket.
It's got to be hard to make, right?
Nothing can be further from the truth!
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What you need
Chocolate Ganache (pronounced gah-NASH) is a duo. Just heavy cream and chocolate.
And the recipe ratio? Equal parts, or 1 : 1, by weight. Using a kitchen scale is helpful here.
I like to make ganache with dark chocolate because it contrasts nicely with whatever sweet item I'm putting it on. You can use any good quality chocolate you prefer, from milk chocolate to semisweet chocolate.
Notice that I said good quality chocolate. Since chocolate is the main flavor, you don't want it to taste waxy or artificial. And save the chocolate chips for another day - they don't melt as smoothly.
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Enhance the flavor and texture
Even though ganache itself is made up of just 2 ingredients, there are 3 extra ingredients you can add if you'd like:
- 1 to 2 tablespoons of butter to add even more richness. It firms up the ganache if you're using it for making truffles.
- ½ teaspoon of flavorings after the mixture has been stirred completely. Try extracts like vanilla, mint, or Fiori di Sicilia (a vanilla orange extract), or add 1 tablespoon of bourbon, rum, or Kahlua for a boozy kick.
- 1 to 2 teaspoons of corn syrup to add shine to the ganache. Add it in with the vanilla.
How to make chocolate ganache
Step 1: Chop the chocolate
Use a serrated knife to chop the chocolate into small pieces. Put the chocolate in a heat-proof bowl (with butter, if using) and set aside.
Step 2: Heat the heavy cream
Warm the heavy cream in a heavy-bottomed saucepan to just simmering. Just small bubbles, not boiling.
Step 3: Add the chocolate
Pour the cream onto the chocolate, cover and let sit for about 2 to 3 minutes (photo 1).
Step 4: Stir the cream mixture
Remove the cover and start stirring. At first the mixture will look grainy, but keep stirring until the mixture is smooth (photo 2). Add any butter, flavorings, and/or corn syrup (if using) and stir again.
Soon luscious ganache will be yours. It doesn't get much easier than that.
Questions asked and answered
Here are some questions that you might have...
Ganache is very versatile. It's the traditional topping for Boston Cream Pie or a flourless chocolate cake. It makes a perfect base for Easy Chocolate Truffles. It can be whipped to become frosting for Frosted Fudge Brownies or as a French Macaron filling.
You can add flavorings to the warm ganache to suit your needs. Try extracts like vanilla, mint, or Fiori di Sicilia (a vanilla orange extract), or add a small amount of wine, bourbon, rum, or Kahlua for a boozy kick.
Yes! If you've refrigerated any leftovers, just reheat it over low heat and stir it so it doesn't burn.
Pro Tip: Ganache ratios for different uses
You'll be interested to learn that chocolate ganache has specific ratios based on how you want to use it (thanks, Baker Bettie!). And you know how much I like kitchen ratios!
Like I said earlier, ganache is equal parts (by weight) of chocolate and heavy cream, but the final consistency can be altered based on the ratio of the chocolate to the heavy cream.
2 parts chocolate to 1 part heavy cream (2 : 1)
Cools to a very thick almost fudge-like mixture which is perfect for truffles.
1 part chocolate to 1 part heavy cream (1 : 1)
Cools to a pudding-like texture, and is useful for fillings, frostings, and thick glazes. This Port Wine Chocolate Cake is topped with a whipped port wine flavored ganache frosting.
Make a ganache frosting
To make a rich and creamy chocolate ganache frosting, all you need to do is whip room temperature ganache with a hand mixer until it's light in color and has a spreadable consistency.
Super easy and wonderfully tasty!
1 part chocolate to 1½ parts heavy cream (1 : 1½)
Cools to a liquid thin enough to pour as a glaze and is thin enough to drink. Hint: it's the best hot chocolate you'll ever make!
Making ganache is so easy, and it adds so much to your treats. That's all there is to it.
Now go forth and melt!
Slainté! L’chaim! Cheers!
Tammy
Related Recipes
Remember, even though these recipes use dark chocolate, you can generally substitute the chocolate type of your choice. Go ahead and use your favorites!
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Recipe
Quick and Easy Chocolate Ganache
Equipment
- serrated knife
Ingredients
- 4 ounces chocolate, chopped (⅔ cup)
- ½ cup heavy cream
- 1 to 2 tablespoons unsalted butter, optional, see Recipe Notes
- ½ teaspoon pure vanilla extract, or another flavoring, optional, see Recipe Notes
- 1 to 2 teaspoons corn syrup, for shine, see Recipe Notes
Instructions
- Use a serrated knife to chop the chocolate into small pieces . Put the chocolate in a heat-proof bowl (with butter, if using) and set aside.
- Warm the heavy cream in a heavy-bottomed saucepan to just simmering. Just small bubbles, not boiling.
- Pour the cream onto the chocolate, cover and let sit for about 2 to 3 minutes, then start stirring. At first it will look grainy, but keep stirring until the mixture is smooth. Add any butter, flavorings, and/or corn syrup (if using) and stir again.
- The ganache is ready to use as a drizzled frosting after cooling slightly, or as a filling when chilled and solid.
- For a ganache frosting, allow the ganache to cool to room temperature. Use an immersion blender or a hand mixer to whip the ganache until it's thick, yet spreadable and lightened in color, about 4 to 5 minutes.
Notes
- 2 parts chocolate to 1 part heavy cream (2 : 1): cools to a very thick almost fudge-like mixture, and is great for truffles.
- 1 part chocolate to 1 part heavy cream (1 : 1): cools to a pudding-like texture which is useful for fillings, frostings, and thick glazes.
- 1 part chocolate to 1½ heavy cream (1 : 1½): cools to a liquid thin enough to pour as a glaze and is thin enough to drink
- 1 to 2 tablespoons of butter to add even more richness. It firms up the ganache if you're using it for making truffles.
- ½ teaspoon of flavorings after the mixture has been stirred completely. Try extracts like vanilla, mint, or Fiori di Sicilia (vanilla orange), or add a 1 tablespoon of bourbon, rum, or Kahlua for a boozy kick.
- 1 to 2 teaspoons of corn syrup to add shine to the ganache. Add it in with the vanilla.
