How to Make Chocolate Ganache

5 from 1 vote

How to Make Chocolate Ganache

Chocolate ganache is a rich, decadent, and absolutely sinful baking staple. Here is the best part, ganache is easy to make, but we can keep that between us. This recipe is perfect for cake fillings, cake toppings, creams, truffles, and many more.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American, Brittish, French

Servings: cups

Calories: 1194kcal

Author: Ruth Grindeland

Cost: $10

Equipment

Double boiler
whisk

Ingredients

1 cup heavy cream or heavy whipping cream (238g)
8 ounces chocolate (227g) broken into small pieces
4 tablespoons unsalted butter (56g) cut into 1 tablespoon pats

Optional

1 pinch sea salt (1g)
1 teaspoon cinnamon (2g)
1 teaspoon vanilla extract (4g)

US Customary - Metric

Instructions

Cream: Using a double boiler, warm one cup of heavy or whipping cream in the top pan.
Chocolate: Add the chocolate. Whisk continuously until the chocolate is smooth and entirely incorporated into the heavy cream.
Butter: Add one tablespoon of butter and whisk until fully incorporated into the chocolate. Repeat until all four tablespoons have been combined into the chocolate.
Spices: Add one tablespoon of vanilla, one teaspoon of cinnamon (optional), and a pinch of salt. Whisk.
Note: Any type of spice or addition is non-traditional.

Video

Notes

Dairy-free alternative: Canned Coconut Milk - Use 8 ounces of full-fat canned coconut milk. Pour the coconut milk into a heavy pot. Warm over low heat. This will substitute for the cream.

White chocolate alternative - White chocolate is made with cream and cocoa butter. The result is a creamier chip than milk or dark chocolate. To use white chocolate, reduce the cream to 2/3rds cup instead of one cup. This will allow the ganache to be set correctly.

Counter - Store in an airtight container on the counter for up to two days. While this is possible, I prefer to store ganache in the refrigerator.

Refrigerator - Place in an airtight container and store in the fridge for up to one week.

Freezer - Place in an airtight container and store in the fridge for up to one month. I recommend thawing ganache overnight in the refrigerator before using.

Reheating - Ganache is very temperature sensitive and is easily ruined by heat. Place it in the microwave and heat at 50% power in 10 - 15 second bursts to correctly reheat it.

See blog post for troubleshooting and FAQs.

The equipment section may contain affiliate links to products used in this recipe.

Nutrition