In case you’ve never had ganache before, it’s a silky-smooth, shiny, not-too-sweet layer of chocolate that can be found on cakes, cookies, cupcakes, marshmallows, graham crackers, strawberries, fingers, you know. Just about everything. This Super Easy Chocolate Ganache is essentially “equal” parts chocolate and cream. Measure your cream by volume and your chocolate by weight and you can make any amount you like. Add a little pat of butter for added richness and sheen!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Semi-sweet or dark chocolate – From a bar or chips. The kind of chocolate you choose is a matter of personal taste. Traditionally, ganache is on the slightly bitter side of the spectrum, so semi-sweet or dark chocolate is used, and the amounts here reflect that. See the Frequently Asked Questions below for specific adjustments if you want to use milk or white chocolate.
- Heavy cream – Heavy cream has added thickeners that will help the ganache hold its shape. You can use regular whipping cream, if you don’t mind a thinner ganache that will be less stable.
- Butter – Optional, for added richness and sheen.
- Kitchen scale – The success of a good ganache requires using equal weights of each ingredient. You’ll need a kitchen scale to do this.
How to Make Super Easy Chocolate Ganache
What does it mean when I say this recipe uses “equal parts” chocolate and cream? Simply put, you want the same amount of each by weight. So, for example, 8 ounces of chocolate measured on a kitchen scale, and 8 ounces of heavy cream measured in the same units. You could also use grams.
- Place your chocolate in a bowl.
- Heat up the heavy cream on the stove or in the microwave until it’s hot, with little bubbles around the edge, but not boiling. Pour it over your chocolate and let it sit without disturbing for 3-4 minutes and then whisk until smooth. Add a pat of butter if desired.
- If the ganache is on the thin side, wait a few minutes and then whisk it up again. It thickens REALLY quickly, so you won’t have to wait too long. When it’s “solid,” it will be more like fudge. You can use the solid form a little more like regular frosting or you can use it in its liquid state to drizzle over chocolate, pound, or angel food cake. It also works great as a fondue–just dip berries, cookies, pieces of cake, marshmallows, etc.
Storing and Other Tips
- If you don’t use it all at once, you can store the leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.
- When ready to use, just heat it up until your ganache reaches the desired consistency.
- You can also freeze ganache for up to 2 months.
Frequently Asked Questions
This recipe is designed for semi-sweet or dark chocolate. You can absolutely make ganache with milk or white chocolate, you just need to adjust the ratios. For milk chocolate, you will want 2 1/2 – 3 parts chocolate to 1 part heavy cream by weight. For white chocolate, use 3 parts white chocolate to 1 part heavy cream by weight. Be sure to use a brand of white chocolate that contains real cocoa butter. Some white chocolate is made with vegetable oil and won’t melt smoothly, causing a greasy or grainy texture.
This is usually the result of the cream being too hot or the chocolate getting overheated. You want your cream hot enough to just start bubbling around the edges, but don’t let it boil.
Yes. Extracts or flavoring oils can be used in small amounts, after you ganache is thoroughly mixed.
Easy Chocolate Ganache
Equipment
- kitchen scale
Ingredients
- 8 ounces by weight semi-sweet or dark chocolate
- 8 ounces by weight, in this case 1 cup heavy cream
- 2 teaspoons butter optional
Instructions
- Place chocolate and butter in a glass or other heat safe bowl.
- Heat cream in either the microwave or on the stove top until it’s steaming hot with bubbles around the edges, but not boiling. Pour over the chocolate and let it sit undisturbed for 3-4 minutes. Whisk until smooth.
Notes
- The ganache will be thin and pourable when hot, and thicken as it cools, so if it’s a little too thin for you, hang tight and it will be ready pretty quickly. When it’s completely cool, it will be thick and fudgy. You may cooled ganache and turn it into frosting. Store in an airtight container. You can reheat it to achieve your desired consistency or add more cream to thin.
- This recipe is designed for semi-sweet or dark chocolate. You can absolutely make ganache with milk or white chocolate, you just need to adjust the ratios. For milk chocolate, you will want 2 1/2 – 3 parts chocolate to 1 part heavy cream by weight. For white chocolate, use 3 parts white chocolate to 1 part heavy cream by weight. Be sure to use a brand of white chocolate that contains real cocoa butter. Some white chocolate is made with vegetable oil and won’t melt smoothly, causing a greasy or grainy texture.
- If you don’t use it all at once, you can store the leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. When ready to use, just heat it up until your ganache reaches the desired consistency.
- You can also freeze ganache for up to 2 months.
Questions & Reviews
This was easy but I used canned milk and not enough chocolate chips. I reheated it in the microwave and added more chips and got it thickened. Have leftovers so will make something else to use it on or in.
Ooh this is a great post. Ganache is such a funny thing, because it’s such a staple, but it has so many different states or matter. SCIENCE!
I guess I’ve never commented on this before…. have this recipe bookmarked and it is my “go-to” for making ganache. Yum. And, how easy it is! Going to use it today as a filling for a chocolate layer cake that will be frosted with a traditional icing. But, I thought the ganache would be nice between the layers. Also, used it last week as a topping for a flourless chocolate cake. Whipped it after thickening in the fridge for a half hour, unbelievable. Thank you so much, I, too, had been afraid of “ganache making”.
I Just love your recipes! I get a kick out of your blogging as well keep up the good work. I also have loved baking all my life and my husband convinced me to open up my own cupcakery and I love it! Thanks for all your great ideas and I look forward to seeing more.
Perfect! I made Ganache in much larger quantities as a baker (gallons) and wanted a home use recipe. Same 3 ingredients. Thanks so much!
Hey..nice recipe.but just wanna know HEAVY CREAM n WHIPPING CREAM,the same isn’t?cause ya recipe above stated as whipping cream,where else d other one, u stated there as heavy cream.which one my dear?? thanks in advance!
It doesn’t make a difference sam, either one works fine 🙂
My daughter and I found a recipe for a salted caramel chocolate pie. Looked so good we decided to make it for Easter. We switched out the coconut crust for a graham cracker crust, and used your ganache over the very complicated method suggested by the recipe. Oh, and the caramel from the original didn’t work either…so we made our own from brown sugar and butter…So, we ended up up using the recipe for the idea only! But your ganache was perfect and delicions!
I was running short of chocolate..so ended up adding cocoa powder and some sugar..:) but your recipe came out well
thanks!
can this recipe be use as a substitute for buttercream icing when using fondant to cover a cake?