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 Super Easy Chocolate Ganache 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 Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Semi-sweet or dark chocolate – From a bar or chips. The kind of chocolate you choose is a matter of personal taste. Traditionally, ganache is on the slightly bitter side of the spectrum, so semi-sweet or dark chocolate is used, and the amounts here reflect that. See the Frequently Asked Questions below for specific adjustments if you want to use milk or white chocolate.
- Heavy cream – Heavy cream has added thickeners that will help the ganache hold its shape. You can use regular whipping cream, if you don’t mind a thinner ganache that will be less stable.
- Butter – Optional, for added richness and sheen.
- Kitchen scale – The success of a good ganache requires using equal weights of each ingredient. You’ll need a kitchen scale to do this.
How to Make Super Easy Chocolate Ganache
What does it mean when I say this recipe uses “equal parts” chocolate and cream? Simply put, you want the same amount of each by weight. So, for example, 8 ounces of chocolate measured on a kitchen scale, and 8 ounces of heavy cream measured in the same units. You could also use grams.
- Place your chocolate in a bowl.
- Heat up the heavy cream on the stove or in the microwave until 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. Add a pat of butter if desired.
- 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.
Storing and Other Tips
- If you don’t use it all at once, you can store the leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.
- When ready to use, just heat it up until your ganache reaches the desired consistency.
- You can also freeze ganache for up to 2 months.
Frequently Asked Questions
This recipe is designed for semi-sweet or dark chocolate. You can absolutely make ganache with milk or white chocolate, you just need to adjust the ratios. For milk chocolate, you will want 2 1/2 – 3 parts chocolate to 1 part heavy cream by weight. For white chocolate, use 3 parts white chocolate to 1 part heavy cream by weight. Be sure to use a brand of white chocolate that contains real cocoa butter. Some white chocolate is made with vegetable oil and won’t melt smoothly, causing a greasy or grainy texture.
This is usually the result of the cream being too hot or the chocolate getting overheated. You want your cream hot enough to just start bubbling around the edges, but don’t let it boil.
Yes. Extracts or flavoring oils can be used in small amounts, after you ganache is thoroughly mixed.
Easy Chocolate Ganache
Equipment
- kitchen scale
Ingredients
- 8 ounces by weight semi-sweet or dark chocolate
- 8 ounces by weight, 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.
- This recipe is designed for semi-sweet or dark chocolate. You can absolutely make ganache with milk or white chocolate, you just need to adjust the ratios. For milk chocolate, you will want 2 1/2 – 3 parts chocolate to 1 part heavy cream by weight. For white chocolate, use 3 parts white chocolate to 1 part heavy cream by weight. Be sure to use a brand of white chocolate that contains real cocoa butter. Some white chocolate is made with vegetable oil and won’t melt smoothly, causing a greasy or grainy texture.
- If you don’t use it all at once, you can store the leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. When ready to use, just heat it up until your ganache reaches the desired consistency.
- You can also freeze ganache for up to 2 months.
Questions & Reviews
Nice timing … my daughter's birthday is next week!
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.
This sounds like it would be really easy and I've always wanted to try chocolate ganache:)
Oooohhh…I can't wait to try this. Thank you for removing the mystery from ganache!
You can use your ganache as a fondue as well!
Yum, I'd love to have some of this to eat with a spoon right now!
I never knew it was so easy. When I make cake balls with the kids I think we will top them with ganache. Thanks!
mmmm… I love ganache! I've never done a microwave version, so this is perfect.
Yum! I didn't realize ganache was so easy – I've always been hesitant to try it. No longer!
Lol at "breakfast of champions." 🙂
Oh it does sound easy and simple to fix the ganache! Looks great!