Chocolate Ganache

Why You’ll Love This Recipe

Chocolate Ganache is a luxurious, silky mixture of chocolate and cream that’s incredibly versatile. Whether used as a glaze, filling, or frosting, it adds deep chocolate flavor and smooth texture to cakes, tarts, truffles, and more. With just two main ingredients, this simple yet decadent preparation delivers professional-quality results right from your kitchen.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

semisweet or bittersweet chocolateheavy creamoptional: butter, flavorings like vanilla or liqueur

directions

Chop the chocolate into small, even pieces and place it in a heatproof bowl.

In a saucepan, heat the heavy cream over medium heat just until it begins to simmer—do not boil.

Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2-3 minutes.

Stir gently with a whisk or spatula until the mixture becomes smooth and glossy.

For a richer finish, you can add a small amount of butter or flavoring at this stage and stir until fully incorporated.

Allow the ganache to cool slightly, depending on your intended use: pourable for glaze, thicker for frosting, or chilled for truffle filling.

Servings and timing

This recipe yields about 1 cup of ganache.Preparation time: 10 minutesCooling time (varies): 15-60 minutesTotal time: 25-70 minutes

Variations

Use white chocolate for a sweeter, creamier version.

Add espresso powder for a mocha twist.

Incorporate orange zest or liqueur for a citrusy flavor.

Chill and whip the ganache for a fluffy frosting.

Use milk chocolate for a milder taste.

storage/reheating

Store leftover ganache in an airtight container in the refrigerator for up to 1 week.To reheat, gently warm it in a double boiler or microwave in short bursts, stirring frequently.Freeze ganache for up to 2 months and thaw in the fridge before use.

FAQs

What is ganache used for?

It can be used as a glaze, frosting, filling, or base for truffles.

Can I use milk instead of cream?

Heavy cream is preferred, but whole milk can work for a thinner version.

Why isn’t my ganache smooth?

The chocolate might not have melted fully—reheat gently and stir until smooth.

Can I make ganache ahead of time?

Yes, it stores and reheats well, making it great for prep-ahead recipes.

Does ganache harden?

Yes, it thickens as it cools and will firm up when chilled.

Can I whip ganache?

Yes, once cooled, whipping creates a light, airy frosting.

What’s the best chocolate to use?

High-quality semisweet or bittersweet chocolate works best for flavor and texture.

How do I make it pourable?

Use while still warm or reheat gently to desired consistency.

Can I flavor ganache?

Absolutely—add extracts, spices, or liqueurs to enhance the taste.

Is ganache gluten-free?

Yes, when made with just chocolate and cream.

Conclusion

Chocolate Ganache is the ultimate go-to for any chocolate lover seeking elegance and simplicity. Whether you’re pouring it over a cake, whipping it for a frosting, or rolling it into truffles, its richness and versatility make it a staple in any dessert repertoire. Once you master the basic method, the possibilities for customization are endless.

Print