Chocolate Ganache

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.

Yield: 1 ½ cups

Prep Time 10

Cook Time 5

Total Time 15

Servings tablespoons

Author Heather

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.

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.

Nutrition