Chocolate ganache is a versatile, 2-ingredient recipe that can be used as a glaze on cakes, cheesecake topping, or fudgy layer on dessert bars. Every baker should keep this recipe on hand.
Why you'll love this recipe
Flavor: Rich, chocolatey, decadent.
Texture: Smooth and velvety.
Variety of uses. Ganache can be served as a thin glaze on cheesecake, a thick fudgy layer on brownies, or whipped and piped onto cupcakes.
Few ingredients. Ganache is made with just two ingredients, but it's very important not to make substitutions here. Heavy cream and pure chocolate baking bars make the perfect ganache.
A great topping for: Mint Chocolate Chip Mini Cheesecakes or Homemade Chocolate Cupcakes
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Ingredients and substitutions
- Heavy cream - A must when making ganache. Lower fat dairy products like half & half or milk won't allow the ganache to set up properly.
- Chocolate - The best chocolate for ganache is a pure chocolate baking bar, like Ghirardelli or Bakers brands. You can find these in the baking aisle of your local grocery store. I recommend semi-sweet, dark, or bittersweet chocolate, depending on your preferences. If you're not sure where to start, I'd recommend semi-sweet chocolate. It's less sweet than milk chocolate but not quite as intense as dark or bittersweet chocolate.
How to make chocolate ganache
- Finely chop your chocolate bars and place in a heatproof bowl.
- In a saucepan over medium heat, bring the heavy cream barely to a simmer, then remove from the heat. Pour over the chopped chocolate.
- Allow the chocolate to sit, undisturbed, for 2 to 3 minutes, before stirring gently to combine.
- Continue stirring until all chocolate has melted and ganache looks smooth.
Tips and tricks
Chop chocolate into fine pieces - Finely chopped chocolate melts easily, evenly, and quickly. Large chunks of chocolate take significantly longer to melt or won't melt at all.
Allow the chocolate to sit before stirring - Give your ingredients a few minutes before stirring and most of the work will be done for you. The warmth of the heavy cream softens and melts the chocolate. This means you don't have to stand there and stir longer than necessary.
Don't get any water in the bowl - Even a drop of water can cause your chocolate to seize, turning it into a gritty, solid mass. If this happens, don't toss that ganache just yet! There are ways to fix chocolate that has seized. Here's a great article: How to Fix Broken Ganache
Use chocolate baking bars - While high quality chocolate chips can work in a pinch, they're made to hold their shape and can add a grainy texture when forced to melt this way. Pure baking chocolate is the best way to make a smooth, rich ganache.
Ways to use ganache
Glaze or dip - Want to use your ganache as a thin, pourable topping? Wait about 10 minutes to allow it to cool slightly, then drizzle or spoon your ganache over a cheesecake, cake, or use for dipping fruits.
Spreadable topping or filling - Allow your ganache to set at room temperature for 2 hours, or about 20 to 30 minutes in the refrigerator, to allow it to thicken. Ganache can be spread with a knife to frost cupcakes, piped into baked goods, or used as a cake filling.
Whipped topping - Refrigerated your ganache for 2 hours, then use a hand mixer with a whisk attachment to whip on high speed until lightened and fluffy in color. This recipe makes about 3 cups of whipped topping that pipes beautifully onto cupcakes.
Storage
Leftover ganache will keep for up to 5 days in the refrigerator or up to 3 months in the freezer. Transfer to the refrigerator to thaw overnight.
To warm up or thin out cold ganache, transfer to a double boiler over low heat on the stovetop until your desired consistency is achieved.
Frequently asked questions
Yes, chocolate ganache will keep for up to 5 days in the refrigerator or 3 months in the freezer. Ganache can be brought to room temperature for spreading on brownies, piping, or using as a cake filling. You can also reheat it in a double boiler for a thin, pourable ganache that's great for cheesecakes or an ice cream topping.
Chocolate won't melt if the chocoalte is left in large chunks.
No, ganache doesn't set up hard like tempered chocolate, but instead has the consistency of soft fudge when cooled.
Yes. Ganache must be refrigerated because it is made with dairy that can spoil if left out at room temperature.
Your ganache will be thin immediately after preparing. This is normal. This is the perfect time to use your ganache as a drizzle over cakes, ice cream, or cheesecake. Ganache slowly firms up as it cools. For a spoonable or pipeable ganache, allow it to set at room temperature for 2 hours, or refrigerate for 20 to 30 minutes.
The longer ganache sets, the more it firms up. After about 2 hours at room temperature (or about 20-30 minutes in the refrigerator), your ganache is thick enough to spread with a knife and use for topping brownies or cupcakes. For a whipped ganache, refrigerate for 2 hours, then use a hand mixer with a whisk attachment to whip until light and fluffy.
Recommended
📖 Recipe
Chocolate Ganache
Ingredients
- 8 ounces (226 g) semi-sweet chocolate baking bars
- 8 ounces (226 g) heavy cream
Instructions
- Finely chop chocolate, place into a heat-proof bowl, and set aside.
- In a small saucepan over medium heat, add heavy cream. Heat until barely simmering (do not let it come to a full rolling boil, this is too hot).
- Remove from heat and pour over chopped chocolate. Allow to sit, undisturbed, for 2 to 3 minutes.
- Gently stir until chocolate has melted. Larger pieces of chocolate will take longer to melt.
- Allow ganache to set for 10 minutes before drizzling over cakes, cheesecakes, or other baked goods. Allow to set for 2 hours at room temperature (or 20-30 minutes in the refrigerator) to thicken to a spreadable/scoopable consistency.
Equipment Recommendations
Notes
- Yield: Recipe makes about 1.5 cups of ganache.
- Leftovers: Ganache can be stored in the refrigerator for 5 days or up to 3 months in the freezer.
- To warm up ganache: Add to a double boiler and gently stir until warmed and thin.
- Best chocolate to use: Ganache must be made with a high quality chocolate to set properly. I recommend using semi-sweet, dark, or bittersweet chocolate baking bars, like Bakers or Ghirardelli brands. High quality chocolate chips can work in a pinch.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!