Super Easy Chocolate Ganache

In case you’ve never had ganache before, it’s a silky-smooth, shiny, not-too-sweet layer of chocolate that can be found on cakes, cookies, cupcakes, marshmallows, graham crackers, strawberries, fingers, you know. Just about everything. This recipe is essentially, “equal” parts chocolate and cream.  Measure your cream by volume and your chocolate by weight and you can make any amount you like.  Add a little pat of butter for added richness and sheen.

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Easy Chocolate Ganache

  • Author: Sara Wells

Description

Smooth and creamy, decadent chocolate sauce.  This recipe is essentially, “equal” parts chocolate and cream.  Measure your cream by volume and your chocolate by weight and you can make any amount you like.  Add a little pat of butter for added richness and sheen.


Ingredients

8 oz. (by weight) semi-sweet or dark chocolate
8 oz (by volume, in this case 1 cup) heavy cream
2 teaspoons butter, optional

Instructions

Place chocolate and butter in a glass or other heat safe bowl.

Heat cream in either the microwave or on the stove top until it’s steaming hot with bubbles around the edges, but not boiling.  Pour over the chocolate and let it sit undisturbed for 3-4 minutes.  Whisk until smooth.


Notes

The ganache will be thin and pourable when hot, and thicken as it cools, so if it’s a little too thin for you, hang tight and it will be ready pretty quickly. When it’s completely cool, it will be thick and fudgy.  You may cooled ganache and turn it into frosting.  Store in an airtight container. You can reheat it to achieve your desired consistency or add more cream to thin.

What kind of chocolate should I use for chocolate ganache?

The kind of chocolate you choose is a matter of personal taste. Traditionally, ganache is on the slightly bitter side of the spectrum, so the Ganache Mafia might hunt you down if they discover you’ve used milk chocolate in your ganache. My feelings? Yeah, milk chocolate isn’t the traditional choice, but who am I to judge you and your chocolate choices? Chocolate is chocolate. It’s kind of like when my brother had kind of wild hair in high school and I told my parents that if that was the worst thing he was doing, things were in pretty good shape. If your options are milk chocolate or drugs, go for the milk chocolate. Feel validated enough?

What do you mean by equal parts?

What you want is equal parts chocolate and whipping cream. Before someone jumps on me, when I say “equal parts,” I don’t REALLY mean equal parts. You’re wanting, say, 8 oz. liquid (heavy cream) with 8 oz. net weight chocolate chips. So unless you’re going to do 1 1/2 c. heavy cream with a 12-oz. bag of chocolate chips, you’re going to need a kitchen scale.

Anyway, all you need to do is heat up the heavy cream till it’s hot with little bubbles around the edge, but not boiling.  Pour it over your chocolate and let it sit without disturbing for 3-4 minutes and then whisk until smooth.

If the ganache is on the thin side, wait a few minutes and then whisk it up again. It thickens REALLY quickly, so you won’t have to wait too long. When it’s “solid,” it will be more like fudge. You can use the solid form a little more like regular frosting or you can use it in its liquid state to drizzle over chocolate, pound, or angel food cake. It also works great as a fondue–just dip berries, cookies, pieces of cake, marshmallows, etc.

If you don’t use it all at once, you can store the leftovers in an airtight container and just heat it up until your ganache reaches the desired consistency.

 

35 comments

  1. Yum! I didn't realize ganache was so easy – I've always been hesitant to try it. No longer!

    Lol at "breakfast of champions." 🙂

  2. I have one of those chocolate fountains and it calls for chocolate chips mixed with canola oil. Does anybody think this ganache recipe would work in there?It keeps it warm and I usually run it for about 2 hours.

  3. My ganache never set up for me. I did use milk chocolate, so maybe that is the problem… but it ended up just being chocolate syrup. (Not necessarily a bad thing, kids loved it on ice cream!)

  4. Jenny, how long did you wait? It can sometimes take quite a while to thicken. If you have that problem again, try putting it in the fridge and stirring it periodically until it's the thickness you need. Or you could also decrease the cream by a little bit.

  5. Thanks, Sara. I stuck it in the fridge, I stirred the heck out of it, I made a second batch and had the same luck using a little less cream! When I started over I just put a little cream in the bowl and added a splash every 30 seconds when I took it out to stir. Also added some orange zest and then put it over your chocolate mousse crunch cake… and Loved it!

  6. This recipe is amazing! So simple and so decadent! I'm making it for a church youth group fundraiser since it looks and tastes like something straigh out of a high end bakery! Thank you!

  7. This was so easy I may never make chocolate frosting again. It took longer to set up than I anticipated, about 3-4 hours at room temp, for a good icing consistency. I put this on a triple chocolate birthday cake for a friend. I added in some Creme de Minthe (Lorann) Flavoring – I anticipate pure birthday goodness (if the “sneak” taste of the ganache is any indication – there won’t be any leftovers)!

  8. Thanks for this recipe – and for the hilariously detailed instructions. I *did* use a cup ad a half of heavy cream and a 12oz bag of semi-sweets because I did not have a scale. It had to chill in the fridge for the better part of 30 mins until it was the right consistency for frosting my husband’s birthday cake. I made a 3-layer cake out of 8” rounds, so it took almost all of the ganace I made. It’s soooooo good and I will definitely make it again. And again and again…!

  9. My daughter and I found a recipe for a salted caramel chocolate pie. Looked so good we decided to make it for Easter. We switched out the coconut crust for a graham cracker crust, and used your ganache over the very complicated method suggested by the recipe. Oh, and the caramel from the original didn’t work either…so we made our own from brown sugar and butter…So, we ended up up using the recipe for the idea only! But your ganache was perfect and delicions!

  10. I made this tonight for the Chocolate Mousse Cake and it separated into a big mess. I had never seen how much butter fat was in dark chocolate until tonight – YUCK! I cooked it for less than 3 minutes total but that last minute botched the whole deal. Not to fear – I melted some more choc chips, added a tablespoon of greek yogurt and spread it on the cake. It wasn’t as pretty but it gave a nice dark chocolate taste.

  11. Hey..nice recipe.but just wanna know HEAVY CREAM n WHIPPING CREAM,the same isn’t?cause ya recipe above stated as whipping cream,where else d other one, u stated there as heavy cream.which one my dear?? thanks in advance!

  12. I Just love your recipes! I get a kick out of your blogging as well keep up the good work. I also have loved baking all my life and my husband convinced me to open up my own cupcakery and I love it! Thanks for all your great ideas and I look forward to seeing more.

  13. I guess I’ve never commented on this before…. have this recipe bookmarked and it is my “go-to” for making ganache. Yum. And, how easy it is! Going to use it today as a filling for a chocolate layer cake that will be frosted with a traditional icing. But, I thought the ganache would be nice between the layers. Also, used it last week as a topping for a flourless chocolate cake. Whipped it after thickening in the fridge for a half hour, unbelievable. Thank you so much, I, too, had been afraid of “ganache making”.

  14. Ooh this is a great post. Ganache is such a funny thing, because it’s such a staple, but it has so many different states or matter. SCIENCE!

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