How to Make Chocolate Ganache

Take your desserts up a notch with the tempting richness of homemade chocolate ganache. This delightful mix of deep, velvety chocolate and creamy heavy cream is a key player in baking, adding an extra layer of elegance and charm to any dessert you make.

Whether you want to drizzle a shiny glaze over a cake, fill delicate pastries, or create irresistible truffles, making chocolate ganache is a must for any dessert lover.

Made with just two simple ingredients, our easy-to-follow chocolate ganache recipe will satisfy your craving for sweets.

How to Make Chocolate Ganache 

Note: The full instructions are provided in the recipe card below.

Place the chocolate in a stainless steel bowl. Bring the cream to a simmer. Pour the hot cream over the chocolate.

Allow to stand for 1 minute, then gently stir to blend—strain and cool. Cover and refrigerate overnight before using.

Whip the ganache to desired peaks for use.

Camila's Tip: For a lighter ganache, add an equal amount of cream (by volume) to the chilled ganache before whipping.

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• Chocolate Flan
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• Chocolate Banana Muffins
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📖 Recipe

Easy Chocolate Ganache

BY Camila Benitez

Take your desserts up a notch with the tempting richness of homemade chocolate ganache. This delightful mix of deep, velvety chocolate and creamy heavy cream is a key player in the world of baking, adding an extra layer of elegance and charm to any dessert you make.

Whether you want to drizzle a shiny glaze over a cake, fill delicate pastries, or create irresistible truffles, knowing how to make chocolate ganache is a must for any dessert lover. Made with just two simple ingredients, our easy-to-follow chocolate ganache recipe is sure to satisfy your craving for sweets.

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 1 minute min

Resting Time 4 minutes mins

Total Time 10 minutes mins

Course Sauce

Cuisine American

Servings 12

Tools

• Medium Heatproof Bowl
• saucepan
• Measuring cups
• Whisk

Ingredients

  

1x2x3x

• ▢ 570 g (1 lb 4 oz) bittersweet or dark chocolate , roughly chopped
• ▢ 910 ml (2 lb) heavy cream , you may use more or less depending on how you plan to use the ganache.
• ▢ 1 teaspoon pure vanilla extract optional

Get ingredients with

Instructions

 

• Place the chocolate in a stainless steel bowl. Bring the cream to a simmer. Pour the hot cream over the chocolate. Allow to stand for 1 minute, then gently stir to blend—strain and cool. Cover and refrigerate overnight before using. Whip the ganache to desired peaks for use.
• Camila's Tip: For a lighter ganache, add an equal amount of cream (by volume) to the chilled ganache before whipping.

Notes

How to Store & Re-Heat

To store: Transfer the Chocolate ganache to an airtight container and store it in the refrigerator for up to 1 week. Ganache can also be frozen for up to 3 months. When ready, thaw in the fridge overnight and bring to room temperature before using.

To reheat: Gently heat it in a heatproof bowl set over a pot of simmering water (double boiler). Stir frequently until the ganache is smooth and shiny. Be careful not to overheat the ganache, as it can scorch or separate if overheated. Alternatively, you can reheat the ganache in the microwave. Place the Chocolate ganache in a microwave-safe bowl and heat in 10-second intervals, stirring between intervals until the Chocolate ganache is smooth and shiny. If the Chocolate ganache is too thick, thin it out by adding a tablespoon or two of warm heavy cream and stirring until smooth.

Make-Ahead

You can chop the chocolate and store it in an airtight container at room temperature for up to 1 month. If you plan on making Chocolate ganache frequently, you can buy heavy cream in bulk and freeze it in smaller portions. Thaw in the refrigerator overnight before using. You can make the ganache and store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw in the refrigerator overnight before using and then reheat as needed.

You can make the ganache ahead of time and scoop it into balls to make truffles. Roll the truffles in cocoa powder or chopped nuts and store them in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw in the refrigerator before serving.

How to Freeze

Let the Chocolate ganache cool to room temperature. Afterward, transfer the ganache to an airtight container or freezer bag. Next, Label and date the container or bag. Place the Chocolate ganache in the freezer and freeze it for up to 3 months. To thaw the Chocolate ganache, place it in the refrigerator overnight; once it is melted, reheat it in a double boiler or the microwave, frequently stirring until it is smooth and shiny. If the Chocolate ganache has separated or curdled during freezing and thawing, you can save it by whisking in a little warm heavy cream until the mixture is smooth again.

Nutrition Facts

Easy Chocolate Ganache

Amount per Serving

Calories

517

% Daily Value*

Fat

 

42

g

65

%

Saturated Fat

 

31

g

194

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

7

g

Cholesterol

 

87

mg

29

%

Sodium

 

71

mg

3

%

Potassium

 

374

mg

11

%

Carbohydrates

 

29

g

10

%

Fiber

 

2

g

8

%

Sugar

 

18

g

20

%

Protein

 

6

g

12

%

Vitamin A

 

1126

IU

23

%

Vitamin C

 

1

mg

1

%

Calcium

 

194

mg

19

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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