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Chocolate Ganache Recipe

Easy Chocolate Ganache Recipe

This chocolate ganache recipe creates a rich, velvety chocolate sauce using just two simple ingredients. Perfect for glazing cakes, frosting cupcakes, or as an elegant dessert dip. The silky smooth texture and deep chocolate flavor make it a versatile addition to any baker's repertoire.
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Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 15 minutes
Servings: 12 servings (2 tablespoons each)
Course: Dessert
Cuisine: French
Calories: 177
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz semi-sweet chocolate finely chopped bars or high-quality chocolate chips (230g by weight or 1⅓ cups)
  • 1 cup heavy whipping cream 36% fat content (8oz or 240ml)

Equipment

  • Small saucepan
  • Heat-proof glass or metal bowl
  • Silicone Spatula
  • Kitchen scale (optional)

Method
 

  1. In a small saucepan, bring the heavy whipping cream just to a simmer on medium heat, stirring occasionally. You'll see steam rising and small bubbles around the edges. As soon as it begins to simmer, immediately remove from heat.
  2. Pour the hot cream over the chopped chocolate in a heat-proof bowl. Swirl the bowl gently to ensure all chocolate pieces are covered with cream.
  3. Cover the bowl with a lid or plate to trap the heat. Let it sit undisturbed for exactly 5 minutes without mixing or stirring.
  4. Remove the lid and gently stir with a silicone spatula, starting from the center and working outward. The mixture will transform into smooth, glossy ganache. Avoid overmixing.
  5. Let the ganache cool at room temperature for 15 minutes before using as a glaze, or follow specific timing for different textures as noted below.

Notes

Three Ganache Textures:
  • Liquid Glaze: Cool 15 minutes, perfect for pouring over cakes
  • Spreadable Frosting: Refrigerate 1 hour for cupcake frosting consistency
  • Whipped Ganache: Refrigerate 2 hours, then whip with electric mixer until fluffy
Storage: Room temperature 2 days, refrigerated 1 week, frozen 3 months. Reheat gently if separated.
Troubleshooting: If lumpy, reheat in 15-second microwave intervals. If separated, stir in warm milk one tablespoon at a time.
Substitutions: For dairy-free, use coconut cream and vegan chocolate. For milk or white chocolate, reduce cream by 2-3 oz.