Make this rich and decadent easy Chocolate Ganache with just 2 simple ingredients in 15 minutes. A must-make for all chocolate lovers and bakers!
Easy Chocolate Ganache
Ganache is such a fancy word that I know many people who get intimidated by it before they even know what it is. It’s actually just a mixture made from chocolate and cream and it’s really simple to make.
Chocolate Ganache is a rich chocolate sauce with lots of uses including topping, glaze, frosting, filling, and even truffles.
So today I’m going to share how to make chocolate ganache with my super simple, quick, and Easy Chocolate Ganache Recipe. It’s an absolute MUST for all chocolate lovers!
Best Chocolate for Ganache
The best chocolate for ganache is high quality, solid baking chocolate, which you can find in your local grocery store, usually near the chocolate chips. Ganache will only set if the correct chocolate is used, so it’s very important.
Do I have to use semi-sweet chocolate? Nope! You can use white chocolate, dark chocolate, or milk chocolate (a.k.a. German or Sweet Chocolate).
If using white chocolate, reduce the cream to 2/3 cup since white chocolate is softer.
Can I use chocolate chips? I recommend that you don’t. Chocolate chips are less likely to melt smoothly, giving you a greasy or grainy texture. They are usually not as high quality chocolate as baking bars either. With only 2 ingredients, quality really does matter here.
Uses for Chocolate Ganache
- Glaze – This is probably the most common use. Slightly warm or room temperature ganache is the consistency of chocolate sauce but will set. Use it for glaze on cookies, cupcakes, donuts, or a drip cake.
- Filling – It’s easiest to use ganache as filling when it is slightly cooled so that it doesn’t run. You can also whip it and pipe it for filling (see below).
- Truffles. To make truffles with your ganache, add an additional 4 ounces of chocolate. When the ganache is cooled, you can scoop, roll into balls, and dip in cocoa powder, nuts, or sprinkles.
- Whipped. Allow the ganache to cool, then whip with an electric mixer. You can use whipped ganache wherever you might use frosting. To top cupcakes, brownies, cakes, and more. It is easy to pipe for any of these uses.
Try Your Ganache with These Decadent Treats
- Boston Cream Pie Cupcakes – dip these cream filled cupcakes in ganache.
- Raspberry Ganache Thumbprints – fill the centers of these rich chocolate cookies with raspberry-flavored ganache.
- Best Homemade Funfetti Cupcakes – whip your ganache and use it to top these fun classic cupcakes.
Easy Chocolate Ganache
- 1 cup heavy cream
- 8 ounces semi-sweet baking chocolate coarsely chopped
- Place chocolate in a food processor and process until it's finely chopped. Transfer to a mixing bowl. Set aside
- Heat cream in a small saucepan until steaming but not boiling, stirring often.
- Gradually add the hot cream to the bowl of chocolate, and whisk until the mixture is smooth.
- Wait until cool enough to handle but not hardened. Spoon, drizzle, dip, or fill a baggie and squeeze this simple ganache onto whatever tasty treat your heart desires.
- This recipe is naturally gluten free and vegetarian.
- Use high quality chocolate. The best ganache needs the best chocolate. Low quality chocolate, like chocolate chips can.
- Make sure cream is hot enough. The chocolate won’t fully melt in cream that is not hot, and it’s difficult to go back and fix it.
- Make sure chocolate is chopped finely. Process it lightly to be safe. Chocolate may not melt if it is cut into too large of pieces.
- Don’t boil the cream, or it will separate and curdle and you’ll have to start over.
- Help! My chocolate seized! Unfortunately, if your chocolate seized, you’ll have to toss it and start over. The most likely reason for chocolate seizing in ganache is if you got water into the mixture. Even a drop of water will make chocolate get hard and seize up.
- Do I have to use heavy cream? Yes. Except for the dairy free option (below), ganache needs cream, which should not be substituted for milk or half-and-half.
- To make it dairy free, use coconut cream instead of heavy cream. Use full-fat canned coconut milk, and just use the solidified “cream” part. You may need more than one can. Save the milk in a covered container for other dishes.
- Storage: Cover tightly and store ganache in the refrigerator for up to 5 days.
- Freezer Directions: Once ganache cools completely, you can cover it tightly and freeze it for up to 3 months. Thaw in the refrigerator.
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