Why You’ll Love This Recipe

This chocolate ganache recipe is both simple and luxurious, transforming basic desserts into something special. The rich, velvety texture and glossy finish make it the perfect topping or filling for cakes, cookies, and pastries. With just chocolate and cream as the base ingredients, it’s easy to customize with optional additions like butter for shine or vanilla extract for flavor. Whether you’re glazing a cake or making truffles, this ganache is sure to impress with its deep, smooth chocolate flavor.

Ingredients

8 oz (225g) semi-sweet or dark chocolate, finely chopped
1 cup (240ml) heavy cream
1 tbsp unsalted butter (optional, for shine)
1 tsp vanilla extract (optional, for flavor)

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

Directions

Chop the Chocolate:

Use a sharp knife to finely chop the chocolate into small, uniform pieces and place them in a heat-safe bowl. Smaller pieces will melt more evenly and quickly.

Heat the Cream:

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Be careful not to let it come to a boil, as boiling can cause the cream to separate.

Pour and Wait:

Immediately pour the hot cream over the chopped chocolate. Let the mixture sit undisturbed for 3 to 4 minutes to allow the heat from the cream to begin melting the chocolate gently.

Stir Until Smooth:

Using a rubber spatula or a whisk, slowly stir the ganache starting from the center and working outward in small circles until the mixture is completely smooth and glossy. If desired, add the butter or vanilla extract and stir until fully incorporated.

Cool or Use:

For a pourable ganache, let it cool slightly and use while still warm. For a spreadable consistency, allow it to cool at room temperature or refrigerate until thickened. For truffle filling, refrigerate until fully firm, then scoop and roll as needed.

Servings and Timing

Servings: About 1 ½ cups of ganache
Prep Time: 10 minutes
Additional Time: 1 hour (cooling)
Total Time: 1 hour 10 minutes

Variations

Flavored Ganache: Add flavorings like liqueurs (such as Grand Marnier or Chambord), coffee, or cinnamon to the cream before heating to create a unique twist on the classic recipe.
White Chocolate Ganache: Replace the semi-sweet or dark chocolate with white chocolate for a sweeter, more delicate flavor.
Vegan Ganache: Substitute the heavy cream with coconut cream and use dairy-free chocolate to create a vegan-friendly version.
Mint Chocolate Ganache: Add a few drops of peppermint extract to the ganache after it’s made for a refreshing minty flavor.

Storage/Reheating

Storage: Store ganache in an airtight container in the refrigerator for up to 1 week. It can also be frozen for up to 3 months.
Reheating: To reheat, gently warm the ganache in a heat-safe bowl over a pot of simmering water (double boiler method) or in short intervals in the microwave, stirring in between, until it reaches the desired consistency.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used, but it will result in a sweeter ganache. Dark chocolate gives the ganache a richer and slightly less sweet flavor.

How can I make my ganache thicker or thinner?

To make the ganache thicker, reduce the amount of cream used, or refrigerate it for a few hours. To make it thinner, add a bit more cream or reheat it to your desired consistency.

Can I use ganache to frost a cake?

Yes, ganache is great for frosting cakes. For a more stable consistency, refrigerate the ganache after it has cooled to room temperature, then spread it on the cake once it has thickened.

Can I use ganache to make truffles?

Absolutely! Let the ganache cool and firm up in the refrigerator, then scoop and roll it into balls to create truffles. Coat them in cocoa powder, crushed nuts, or melted chocolate for a delicious treat.

How long will ganache stay fresh?

Ganache will stay fresh for up to 1 week in the refrigerator. You can store it in an airtight container and reheat it if needed.

Can I add more flavor to my ganache?

Yes, you can infuse the cream with flavors like cinnamon, vanilla, or even orange zest. Simply heat the cream with the flavoring, then strain it before adding it to the chocolate.

Can I use this ganache as a glaze for pastries?

Yes, ganache works wonderfully as a glaze. Allow it to cool slightly until it’s pourable, then drizzle it over cakes, cupcakes, or pastries.

Can I make ganache ahead of time?

Yes, you can make ganache ahead of time. Just store it in an airtight container and reheat when ready to use.

What’s the best chocolate to use for ganache?

Use high-quality chocolate with at least 60-70% cocoa content for the best results. The better the chocolate, the better the flavor and texture of the ganache.

Can I use ganache as a dip for fruit?

Yes! Ganache makes a wonderful dip for fresh fruit, especially strawberries, bananas, or apples.

Conclusion

This easy chocolate ganache recipe is a must-try for anyone who loves indulgent desserts. Whether you’re using it as a glaze, frosting, or truffle filling, its silky smooth texture and rich, deep chocolate flavor will elevate your sweets to the next level. With just two main ingredients and the option to customize with flavorings or toppings, this ganache is a versatile and delicious addition to your baking repertoire!

Chocolate Ganache

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Chocolate ganache is a simple yet luxurious dessert made from chocolate and cream. It’s perfect for glazing cakes, filling truffles, or frosting cupcakes, with a silky texture and rich, deep chocolate flavor.

Author: Amy
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 1 hour 10 minutes
Yield: About 1 ½ cups of ganache
Category: Dessert
Method: Stovetop
Cuisine: French
Diet: Vegetarian

Ingredients

8 oz (225g) semi-sweet or dark chocolate, finely chopped

1 cup (240ml) heavy cream

1 tbsp unsalted butter (optional, for shine)

1 tsp vanilla extract (optional, for flavor)

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Instructions

Use a sharp knife to finely chop the chocolate into small, uniform pieces and place them in a heat-safe bowl. Smaller pieces will melt more evenly and quickly.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Be careful not to let it come to a boil, as boiling can cause the cream to separate.
Immediately pour the hot cream over the chopped chocolate. Let the mixture sit undisturbed for 3 to 4 minutes to allow the heat from the cream to begin melting the chocolate gently.
Using a rubber spatula or a whisk, slowly stir the ganache starting from the center and working outward in small circles until the mixture is completely smooth and glossy. If desired, add the butter or vanilla extract and stir until fully incorporated.
For a pourable ganache, let it cool slightly and use while still warm. For a spreadable consistency, allow it to cool at room temperature or refrigerate until thickened. For truffle filling, refrigerate until fully firm, then scoop and roll as needed.