Rich chocolate ganache only needs two ingredients, chocolate and heavy cream, to make a wonderfully versatile treat. Use different ratios of the two to create fudgy toppings, frostings or fillings, a truffle base, or the best hot chocolate ever. You won't believe how easy these are to make!
[May, 2023: I've reworked the recipe and updated this post with new pictures. Enjoy!]
Why this recipe works
- A chocolate ganache recipe only needs two ingredients, chocolate and heavy cream
- Choose the type of chocolate you like
- You can use different ratios of chocolate to heavy cream to get a thicker or thinner ganache for multiple 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
Key ingredients
A ganache recipe (pronounced gah-NASH) only needs 2 ingredients: chocolate and heavy cream. And the basic ganache ratio? Equal parts, or 1 : 1, by weight (using a kitchen scale is helpful here). See the Pro Tip below for more about chocolate ganache ratios.
Dark chocolate: 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 high quality chocolate you prefer, from milk chocolate to semisweet chocolate.
Notice that I said high quality chocolate. Since chocolate is the main flavor, you don't want it to taste waxy or artificial. The best type of chocolate to use are chocolate wafers or a bar of good chocolate. Candy melts (aka candy wafers, confectionery coating, compound coating, or compound chocolate) use lower quality ingredients than in pure chocolate, producing a lesser flavor profile, in my opinion. And save the chocolate chips for another day - they don't melt as smoothly.
Heavy Cream: Ganache is best made with heavy cream, but you can use half & half or make a non-dairy ganache using a milk substitute (like full fat coconut milk) if you prefer. Just know that the richness, texture, and flavor will be changed.
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How to flavor chocolate ganache
Even though this quick ganache recipe is just 2 ingredients, there are 3 extra ingredients you can add if you'd like:
- Butter: Use 1 to 2 tablespoons for even more richness. It also firms up the ganache if you're using it to make truffles. Add it in with the chocolate before adding the heavy cream.
- Flavorings: Stir them in after the chocolate has melted completely. Try ½ teaspoon vanilla extract or ⅛ teaspoon of the stronger flavored extracts like almond, mint, or Fiori di Sicilia (vanilla orange). For a boozy kick, add 1 tablespoon of bourbon, rum, or Kahlua.
- Corn syrup: Use 1 to 2 teaspoons to add shine to the ganache, like when making the topping for Boston Cream Pie. Add it in with the flavorings.
How to make chocolate ganache
Step 1: Chop the chocolate
If you're using solid chocolate, rather than chocolate wafers, use a serrated knife to chop the chocolate into small pieces. Put the chocolate (and butter, if using) in a heat-proof (preferably microwave-safe) bowl and set aside.
Step 2: Heat the heavy cream
Warm the heavy cream in a heavy-bottomed saucepan to just simmering with small bubbles (not boiling). This will be about 140 to 150°F on a digital thermometer (photo 1).
Step 3: Combine the cream and chocolate
Pour the hot heavy cream onto the chocolate. Cover and let it sit for about 2 to 3 minutes (photo 2).
Stir the mixture together. At first, the mixture will look grainy, but keep stirring until it is smooth (photo 3).
Step 4: Stir in any additions
Add flavorings, and/or corn syrup (if using) to the ganache and stir again (photo 4). The ganache is now ready to use as a drizzled frosting after cooling slightly, or as a filling when chilled and solid.
Storage instructions
Chocolate ganache can be stored at room temperature in an airtight container for 2 days, or in the refrigerator for a month. If you've refrigerated it, just reheat in the microwave on a low power setting or over low heat on the stove and stir it so it doesn't burn. In the freezer, ganache can be kept for up to 6 months and thawed overnight in the refrigerator.
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 flourless chocolate cake. It makes a perfect base for truffles as well as a filling for macarons. It can be whipped to become frosting for cake and brownies.
If the chocolate isn't fully melting (that is, the heavy cream wasn't hot enough), you can heat the mixture in the microwave on 50% power for 20 seconds, then stir until the chocolate melts. Repeat if needed. If you're using a non-microwave safe bowl, heat the bowl on the stove over an inch of simmering water (in a saucepan just large enough so the bottom of the bowl isn't touching the water), stirring until the chocolate fully melts.
Chocolate ganache can be stored at room temperature in an airtight container for 2 days, or in the refrigerator for a month. If you've refrigerated it, just reheat in the microwave on a low power setting or over low heat on the stove and stir it so it doesn't burn. In the freezer, ganache can be kept for up to 6 months and thawed overnight in the refrigerator.
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 recipe ratios.
Like I said earlier, a basic chocolate ganache recipe 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
A 2 : 1 ganache ratio cools to a very thick almost fudge-like mixture which is perfect for truffles. You can even go so far as a 1½ : 1 ratio for truffles, depending on how thick you want the center to be.
1 part chocolate to 1 part heavy cream
This easy to remember 1 : 1 ganache ratio cools to a pudding-like texture, and is useful for fillings, frostings, and thick glazes.
1 part chocolate to 1½ parts heavy cream
A 1 : 1½ ganache ratio 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!
How to make whipped ganache frosting
For a whipped chocolate ganache frosting, allow the ganache to cool to room temperature after it has been mixed. 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.
Super easy and wonderfully tasty, this whipped frosting is perfect for cakes and brownies. This Port Wine Chocolate Cake is topped with a port wine flavored whipped ganache frosting.
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
- digital thermometer optional
Ingredients
- 4 ounces dark chocolate wafers, or solid dark chocolate, chopped (⅔ cup), see Recipe Notes
- 1 to 2 tablespoons unsalted butter, optional, see Recipe Notes
- ½ cup heavy cream, 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
- If you're using solid chocolate, use a serrated knife to chop the chocolate into small pieces. Put the chocolate (and butter, if using) in a heat-proof (preferably microwave-safe) bowl and set aside.
- Warm the heavy cream in a heavy-bottomed saucepan to just simmering with small bubbles (not boiling). This will be about 140 to 150 °F on a digital thermometer.
- Pour the hot heavy cream onto the chocolate, cover and let it sit for about 2 to 3 minutes, then start stirring. At first, the mixture will look grainy, but keep stirring until it is smooth.
- If the chocolate isn't fully melting (that is, the heavy cream wasn't hot enough), you can heat the mixture in the microwave on 50% powder for 20 seconds, then stir until the chocolate melts. Repeat if needed. If you're using a non-microwave safe bowl, heat the bowl on the stove over an inch of simmering water (in a saucepan just large enough so the bottom of the bowl isn't touching the water), stirring until the chocolate fully melts.
- Add flavorings, and/or corn syrup (if using) to the ganache and stir again.
- The ganache is now ready to use as a drizzled frosting after cooling slightly, or as a filling when chilled and solid.
- For a whipped ganache frosting, allow the ganache to cool to room temperature after it has been mixed. 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.
- Storage instructions: Chocolate ganache can be stored at room temperature in an airtight container for 2 days, or in the refrigerator for a month. If you've refrigerated it, just reheat in the microwave on a low power setting or over low heat on the stove and stir it so it doesn't burn. In the freezer, ganache can be kept for up to 6 months and thawed overnight in the refrigerator.
Notes
- Butter: Use 1 to 2 tablespoons for even more richness. It also firms up the ganache if you're using it to make truffles. Add it in with the chocolate before adding the heavy cream.
- Flavorings: Stir them in after the chocolate has melted completely. Try ½ teaspoon vanilla extract or ⅛ teaspoon of the stronger flavored extracts like almond, mint, or Fiori di Sicilia (vanilla orange). For a boozy kick, add 1 tablespoon of bourbon, rum, or Kahlua.
- Corn syrup: Use 1 to 2 teaspoons to add shine to the ganache, like when making the topping for Boston Cream Pie. Add it in with the flavorings.
- 2 parts chocolate to 1 part heavy cream (2 : 1): cools to a very thick almost fudge-like mixture. For truffles, use a ratio of 1½ to 2 : 1, depending on how thick you want the center to be.
- 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
Shira says
Best. Hot. Chocolate. Ever!