Chocolate Ganache Recipe
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.
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.
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.
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.
Nutrition
Calories: 1067kcalCarbohydrates: 63gProtein: 9gFat: 87gSaturated Fat: 52gPolyunsaturated Fat: 3gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 170mgSodium: 57mgPotassium: 732mgFiber: 9gSugar: 42gVitamin A: 1806IUVitamin C: 1mgCalcium: 148mgIron: 7mg