Making perfect chocolate ganache ain’t hard boos so I’ma show you how to make it right. I get mine super silky in just five minutes like a boss.
This post may contain affiliate links. Read our disclosure policy.
Ingredient Notes
- Heavy Whipping Cream: Half-and-half will create a lighter ganache which will be a bit less rich but will work in a pinch.
- Bittersweet Chocolate: Make sure you grab a pure chocolate bar with high quality. Ghirardelli, Bakers, and Lindt are all great brands to check out. You can grab semi-sweet chocolate for a sweeter end result. White chocolate, milk chocolate or dark chocolate can also be swapped in but your icing may require a little adjustment of the liquid to chocolate ratio. Just remember boos: the less cocoa butter content your chocolate has, the less heavy cream you’ll need.
How to make chocolate ganache
Step 1: Using a serrated knife, coarsely chop the chocolate. Transfer the chocolate to a heat-proof glass or metal bowl.
Step 2: Pour the cream into a small saucepan and bring to a simmer over medium heat. Once the edges have begun to gently simmer, turn off the heat and immediately pour the cream over the chocolate.
Step 3: Let the cream and chocolate mingle for a couple minutes, then use a rubber spatula to stir until smooth.
Chocolate Ganache Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1/2 cup bittersweet chocolate
- 1/2 cup heavy whipping cream
Instructions
- Using a serrated knife, coarsely chop the chocolate to 1/4-1/2 inch pieces. Transfer the chocolate to a heat-proof glass or metal bowl.
- Bring the heavy cream to a simmer around the edges but not boiling on the stovetop then pour it over the chocolate.
- Allow the cream and chocolate to sit for a few minutes.
- Using a spatula then mix until smooth and allow it to cool to room temperature to thicken before using.
Notes
Nutrition
Recipe Tips
- Don’t Use Cheap Chocolate: Textural issues usually come from using cheap chocolate boos. It can make your ganache greasy or even grainy which ain’t it! If you want a richer, smoother sauce, go with pure quality chocolate.
- Chop It Fine: If you chop the chocolate into finer pieces, it will melt quickly and evenly which will give you a smoother icing. Chop the chocolate into small, ¼- ½ inch sized pieces.
- Don’t Boil: Make sure you don’t overheat your cream. If you do, it will give you a grainy final texture.
- Spatula is Best: Grab a spatula to stir everything together instead of a whisk. We want to avoid adding too many air bubbles to our final sauce.
- Prevent Seizing: Seizing happens when chocolate comes into contact with water. Make sure that your equipment is completely dry boos.
Serving Suggestions
- With Fruit: Use it as a fondue dip for marshmallows and fresh fruit like strawberries, pineapples, and bananas.
- Over ice cream: Get your whole life with a drizzle of this over vanilla ice cream, cookie butter ice cream, coffee ice cream or make a chocolate covered strawberry vibe with strawberry ice cream.
- Layer it Up: This ganache is a dream added to the layers of this chocolate birthday cake, chocolate raspberry cake or in a classic yellow cake.
- Cheesecake Vibes: This is a dream along with caramel sauce over a New York cheesecake.
- Bars and Brownies: A bomb drizzle of ganache icing over fudgy brownies or brown butter blondies is the move boos.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
I personally don’t recommend chocolate chips since they can melt differently and don’t reach the same smooth consistency. If you must use chips or chunks, use a high-quality, bittersweet variety.
To fix a broken ganache, reheat the mixture over a warm water bath (a double-boiler) while stirring vigorously. If that ain’t working, try adding a splash of room temp milk.
You can easily adjust the consistency boos. Add more warm cream if the ganache is too thick or you can let it continue to chill so it thickens up more if it is too thin (or add more chopped chocolate).
pinterest 
facebook 
twitter 
email
Delish! And super quick and easy. I made it to drizzle over one of your pound cakes which I switched up on and my fam went WILD on Xmas Eve LOL! I preferred the brown sugar drizzle and thought they wouldn’t like the chocolate as much. Boy was I wrong! This ganache is so tasty. I followed directions to a tee and used what was leftover not only as a dipping sauce for a slice of cake but also for strawberries and other thangs :-). Tip, don’t go cheap, buy the good chocolate.
Omg, this ganache looks amazing! So shiny and delicious.
I can think of so many things to put this on. How decadent with such a straight forward recipe!
This chocolate ganache looks absolutely amazing! Love that shine and appreciate all the tips to help make it perfect. Sounds incredible paired with cheesecake.
Oh my goodness, I could dunk my head in that pot of chocolate heaven! Yum!
This was so helpful and our chocolate ganache turned out amazing! Perfect for our ice cream bar and the kids loved this! My chocolate lovers were all over this and I can’t wait to use this in many different ways!