Rich and silky, this Chocolate Ganache recipe is ready in just 5 minutes! Use this indulgent ganache for cakes, drizzles, drips, and dunks!
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Author Jocelyn (Grandbaby Cakes)
1/2cupheavy whipping cream
Bring the heavy cream to a boil on the stovetop then pour it over the chocolate.
Mix until smooth and allow it to cool to room temperature to thicken before using.
Ganache can be kept in the refrigerator for up to two weeks or stored in the freezer for no more than 3 months. To do so, allow the ganache to completely cool, then transfer it to a resealable container and tuck it away.When you want to use the ganache, thaw it overnight in the fridge. It will still be pretty hard, so you’ll need to leave it in a warm place for a couple hours, or you can warm it gently in the microwave. Heat in a microwave-safe bowl in 10 second increments, stirring in between.Do not re-freeze ganache! If ganache has been thawed, it should be eaten within a week.