In just 10 minutes, you can make the most decadent 2 ingredient chocolate ganache that becomes the perfect topping, frosting, filling, or dipper for all your sweet treats.
A sweet treat after an comforting main course can make the entire eating experience so much better. When I pour this chocolate ganache over my double chocolate cheesecake or use it for my Christmas Yule Log Cake during the holidays, it becomes something my family talks about for days.
Chocolate Ganache
Chocolate ganache is a rich icing or filling that is classically made with semi-sweet chocolate and whipping cream that are heated and stirred together until the chocolate melts.
It is often cooled to room temperature to be used as frosting or filling in an assortment of desserts. You can also chill it completely so you can roll it into chocolate truffles. However you choose to use it, it is a very tasty sweet treat for you and your guests.
If you are just starting to learn about baking and cooking, my chocolate ganache recipe is a great place to begin, and I recommend using dark or semi sweet chocolate chips or bars that are under 60% cocoa. This is what I used in my recipe, and it is an easy way to get comfortable working with chocolate.
Ingredients and Substitutions
- Chocolate – I always choose a good quality chocolate that comes as bars, blocks, or chips, and you can find all of these in the baking aisle.
- Cream – Heavy whipping cream is a must for making ganache because it gives the smooth texture we want.
How to Make an Easy Chocolate Ganache
Chop the chocolate: I roughly chop the chocolate bar into small ¼” chunks so it melts quickly.
Combine the ingredients: I add the chocolate and the cream to a heat safe bowl.
Create a double boiler: I place the bowl over a medium size pot that is half filled with simmering water over low heat.
Melt the chocolate: I stir occasionally until the chocolate is completely melted.
chef tip + notes
I always make sure the chocolate melts slowly because quick heat can cause it to seize or turn grainy. When I keep the water at a gentle simmer and let the steam warm the bowl instead of direct heat, the chocolate melts with a smooth consistency, the cream blends in great, and the ganache stays glossy and perfectly thick for pouring or whipping.
- Choose the right chocolate: It is best to use baking chocolate that is less than 60% cocoa. Higher cocoa percentages can be more challenging to melt.
- Chop the chocolate: I prefer chopped bars or blocks because they melt faster than chocolate chips. The smaller pieces make the process smoother.
- White chocolate ratio: Be sure to use a ratio of 4:1 when using white chocolate to cream.
- Milk chocolate ratio: I use a ratio of 3 parts chocolate to 1 part cream. It gives me a soft and creamy ganache.
- Make ganache without a double boiler: If you do not have a double-boiler, simply heat up the cream in a small size pot over medium-low heat just until simmering (small bubbles are forming around the outside of the pot), then pour it over the chocolate in a heat safe bowl and mix until combined.
Serving Suggestions
Depending on the stage of the ganache, I can use it on so many sweet treats. I love pouring it over my pound cake recipe, it creates the most beautiful glossy topping, and it also makes a delicious dip for my homemade churros when I want a simple dessert for my family.
I also use this ganache for dipping fruits in the summer and as a rich filling for my Angel food cake, which adds a smooth chocolate layer that pairs so well with the light texture. I love how versatile it is, so I encourage you to make this easy chocolate ganache recipe.
Make-Ahead And Storage
Make-Ahead: If you are pouring this ganache over a cake or other dessert, then use it immediately. To use it as a frosting on cupcakes let it sit covered at room temperature for up to 2 hours or until cooled and malleable.
How to Store: Cover and keep in the refrigerator for up to 3 days
How to Soften: Place on the counter at room temperature for 2-3 hours or until softened. If needing to use to pour over a cake, reheat in a heat-safe bowl over a medium-size pot half-filled with water at a low simmer until melted. Be sure to move the chocolate around using a rubber spatula.
More Easy Sweet Recipes
Chocolate Ganache Recipe
Ingredients
- 8 ounces dipping, melting, bar, or good semi-sweet chocolate chips
- 1 cup of heavy whipping cream
Instructions
- Fill a medium size pot with water until it is half full. Place on the stove top and heat at low to medium until it is lightly simmering.
- Add the ingredients to a medium-size heat safe bowl and place it on top of the simmering pot of water to make a double boiler.
- Stir often until the chocolate is completely melted into the heavy cream.
- Slightly cool until it is warm and pour over cakes or tortes.
- Cool for 1 to 2 hours to room temperature to use as frosting or filling.
- Cool in the refrigerator until you can roll it, to make truffles.
- You can also whip the ganache in a stand mixer with the whisk attachment on high speed once it is completely cooled in the refrigerator. It will be doubled in volume in the mixer and have medium-stiff peaks when it is ready to use, which takes about 3-5 minutes.
Chocolate Ganache Recipe