Chocolate Ganache

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Chocolate ganache is a simple mixture of chocolate and cream that can be used as a filling, frosting, glaze, or chocolate fondue.

Chocolate ganache (pronounced “guh-nosh”) is a decadent mixture of chocolate and heavy cream. It’s super-simple to make — just heat up the cream and whisk in the chopped chocolate until smooth. The result is a silky chocolate mixture that can be used as a glaze, a cookie or cake filling, a truffle center, or even as chocolate fondue. Depending on how you want to use chocolate ganache, the consistency can be adjusted by using more or less cream, making it an incredibly versatile recipe for professional bakers and chocolate lovers alike.

Uses for Chocolate Ganache

• Topping for chocolate or vanilla cupcakes
• Filling or topping for chocolate or vanilla layer cake
• Topping for Bundt, pound, or angel food cake
• Topping for cheesecake or flourless chocolate cake
• Topping for homemade eclairs, crepes, chocolate peanut butter pie, brownies, or ice cream
• Filling for sandwich cookies, like macarons, yo-yos, or chocolate cookies
• Dip for strawberries or other fruit (serve with a bowl of whipped cream, too!)
• Base for chocolate truffles

What You’ll Need To Make Chocolate Ganache

Step-by-Step Instructions

Base Recipe

In a medium pot, heat the cream over medium-high heat, until it just begins to simmer.

Turn off the heat immediately. Add in the optional liquor, vanilla, or espresso powder. In a heatproof bowl, pour the hot cream over the chopped chocolate, making sure the chocolate is completely covered by the cream. Allow it to sit for 5 minutes.

Use a rubber spatula or a whisk to mix together the chocolate and cream until it is evenly combined and completely smooth.

If for any reason your ganache still has unmelted chocolate chunks, pop the bowl in the microwave and heat for 20 seconds, then stir again until melted. (Alternatively, in a small pot, bring 1 inch of water to a simmer. Place the bowl over the pot, making sure the bottom of the bowl doesn’t touch the water, and stir for another minute or so until the remaining chocolate is melted.) Use basic ganache as a fondue or glaze.

Variations

Spreadable Ganache

Make the base ganache recipe and allow it to cool for about 10 minutes. Place a piece of plastic wrap over the top of the bowl with the ganache, pressing it directly against the ganache, to prevent a film from forming on top. Allow the ganache to sit in the bowl at room temperature for 3 hours. Then, spread or pipe it onto your cake or cupcakes, or use it as a cookie filling.

Ganache For Truffles

Make base ganache recipe, but reduce the cream to 1/2 cup plus 2 tablespoons of cream (or 1/2 cup plus 1 tablespoon of cream and 1 tablespoon liquor). Allow the ganache to cool for about 10 minutes, then place a piece of plastic wrap over the top of the bowl with the ganache, pressing it directly against the ganache to prevent a film from forming on top, and refrigerate for 4 hours. Once chilled, divide the ganache in half and put one half back in the refrigerator. Using a small spoon, scoop out generous tablespoon-sized amounts of the ganache and roll into truffles, then, roll them in your favorite coating, such as chopped nuts, confectioners’ sugar, cocoa powder, sprinkles, etc. Repeat this with the remaining ganache. Work quickly since the ganache softens fast!

Ganache Glaze/Fondue

Make basic ganache, but use 1 cup of heavy cream. Allow the ganache to cool for 5 minutes before using as a glaze/drizzle over cakes, cookies, or other desserts.

Whipped Ganache

Make the base ganache recipe, but increase the heavy cream to 1 cup. Allow the mixture to cool completely at room temperature for 30 minutes. Use an electric handheld mixer or stand mixer with the whisk attachment and beat the ganache on medium speed for 5 to 7 minutes, until it’s thickened like whipped cream. Use right away or store in the fridge for up to 3 days. If storing in the fridge, you may need to rewhip when ready to use for frosting layer cakes or piping onto cupcakes.

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