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This Chocolate Ganache recipe is the perfect way to make an incredibly smooth and rich topping or filling for any dessert. With just two simple ingredients—good quality chocolate and heavy cream—you can create a luscious chocolate ganache that’s versatile enough for cakes, cupcakes, truffles, and more. Whether you’re a seasoned baker or new to making ganache, this easy-to-follow recipe will give you that perfect, shiny finish every time. Perfect topping for Dark Chocolate Cheesecake or Chocolate Cake!
Why You’ll Love This Ganache Recipe
Chocolate Ganache is the ultimate decadent treat! It makes a great cake topper, glaze, or an easy dip for strawberries. While Ganache sounds like a fancy French concoction, it couldn’t be simpler to make. Calling for just two ingredients and 5 minutes of total time, you can make this in a cinch. I made this recipe to cover my frosted chocolate cake for a birthday, but there are so many different uses for Ganache! Keep reading, friends. You are sure to fall in love with this dreamy chocolate recipe.
Ingredients Needed For Chocolate Ganache
The beautiful thing about this recipe is it literally only requires two main ingredients.
- Semi-Sweet Chocolate – you can use any type of chocolate for ganache (white, milk, bittersweet, dark)…just make sure it’s good quality.
- Heavy Cream – this helps melt the chocolate and thin it out so that it’s pourable.
Best Chocolate to Use for Ganache
For the best ganache, be sure to use the highest quality chocolate you can find! I used a few Ghiradelli baking chocolate bars and would recommend them. Scharffen Berger also is great chocolate, but regular Baker’s Chocolate Baking Chocolate is great too. I’d suggest chopping those up into smaller pieces so they melt easily and quickly. You can also use any good quality chocolate chips- the better the quality, the smoother ganache you will get!
Variations
- Dark Chocolate Ganache: Substitute semi-sweet chocolate with dark chocolate for a more intense flavor.
- Milk Chocolate Ganache: Use milk chocolate if you prefer a sweeter and lighter ganache.
- White Chocolate Ganache: Swap in white chocolate for a smoother, vanilla-like ganache.
- Flavor Additions: Add a splash of vanilla extract, Grand Marnier, or even a bit of peanut butter for a unique twist.
How to Make Ganache
If using ganache as a glaze for a cake, consider increasing the heavy cream to 3/4-1 cup. For full recipe details, including ingredient measurements, see the printable recipe card down below. Here are my step by step directions for making chocolate ganache:
Step 1: Chop Up Chocolate (if using bars)
Break the chocolate into small pieces. The smaller you break or cut the chocolate, the quicker it will melt. If you’re using chips, you don’t need to chop them any smaller.
Step 2: Heat Cream
Microwave cream until very hot, about 1 minute. Pour chocolate chips or bars over the cream and let stand to completely melt, 3-5 minutes.
Step 3: Mix Chocolate and Cream Together
Stir chocolate and cream together to create a completely smooth ganache. Use as desired.
Having Trouble? FAQ For Making Chocolate Ganache
You’ll know if your chocolate seized if it is gritty, solid, and won’t melt. Basically this happens when water gets into the chocolate. If this happens you just have to start over, sorry! Be extra careful not to get water into it.
If your chocolate isn’t melting you either didn’t chop your chocolate small enough or the cream isn’t warm enough. Be patient, it’ll melt eventually over a double boiler.
There are a couple of things that can contribute to graininess. Low quality chocolate is the number one culprit. Use a rubber spatula or a spoon to stir the chocolate and use a metal or glass bowl (not plastic) over the double boiler.
Yes! Simply let the ganache cool and thicken, then whip it with an electric mixer on medium-high speed until it becomes fluffy.
Storing Chocolate Ganache
Store the ganache in a plastic wrap-covered bowl or an airtight container in the refrigerator.
To Freeze: Freeze cooled, thickened ganache in an airtight container for up to 3 months. Thaw in the fridge overnight.
To Make Ahead: Store homemade chocolate ganache in the fridge for up to a week. Let it come to room temperature before using it for frosting or as a glaze.
How to Use Ganache!
This easy chocolate ganache recipe is a go-to for any dessert lover. With just two ingredients and a simple process, it’s the ultimate solution for a glossy cake glaze, rich frosting, or decadent truffles. Whether you’re dressing up a classic chocolate cake or making chocolate chip cookies with a ganache drizzle, this recipe is sure to become a favorite in your baking lineup. The printable recipe card is down below. Enjoy! 🙂
If you make these recipes, I would really appreciate it if you would give them a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Chocolate Ganache Recipe
Made from only two ingredients with seemingly endless uses, this Chocolate Ganache recipe is as easy as they come! So so good friends!
Notes
If using as a glaze for a cake, consider increasing the heavy cream to 3/4-1 cup.
Nutrition
Calories: 155kcal | Carbohydrates: 10g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 7mg | Potassium: 117mg | Fiber: 2g | Sugar: 7g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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