Go Back
Chocolate Ganache Recipe

Easy Chocolate Ganache

This silky, rich chocolate ganache transforms any dessert from ordinary to extraordinary using just two simple ingredients. Whether you're frosting a cake, filling pastries, or making truffles, this foolproof recipe delivers a glossy, smooth finish every time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time (for whipped ganache) 2 hours
Total Time 15 minutes
Servings: 12 ounces
Course: Dessert, Sauce
Cuisine: American, French
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Ganache Ingredients
  • 8 ounces high-quality semi-sweet chocolate bars finely chopped
  • 1 cup heavy cream or heavy whipping cream

Equipment

  • Serrated knife
  • Heatproof Bowl (glass or metal)
  • Small saucepan
  • Metal Spoon
  • Electric Mixer (optional for whipped version)

Method
 

  1. Chop your chocolate finely using a large serrated knife.
  2. Place the chopped chocolate in a heat-proof glass or metal bowl.
  3. Heat the cream in a small saucepan over medium heat until it gently simmers.
  4. Immediately pour the warm cream over the chocolate.
  5. Let the mixture sit for 2–3 minutes without stirring.
  6. Slowly stir with a metal spoon until completely smooth and glossy.
  7. Use immediately as a drizzle or let cool for a thicker consistency.
  8. For whipped ganache: Let ganache cool completely (about 2 hours at room temperature), then beat with an electric mixer on medium-high speed for 4 minutes until fluffy.

Notes

Use chocolate baking bars like Ghirardelli or Baker’s for best results. Avoid chocolate chips, which can produce a grainy texture. Ensure all tools are completely dry—water causes chocolate to seize. For a thinner ganache, add a bit more cream; for a thicker one, reduce cream slightly or let cool longer. Refrigerate leftovers for up to 5 days or freeze for up to 3 months.