Description
This classic chocolate ganache recipe uses just semi-sweet chocolate and heavy cream to create a versatile, silky-smooth chocolate topping perfect for cakes, truffles, frostings, and more. Easy enough for beginners and elegant enough for special occasions.
Ingredients
For the Ganache:
- 8 oz semi-sweet chocolate bars, finely chopped (two 4-oz bars) – Use quality baking bars like Ghirardelli or Baker’s for the best texture
- 1 cup (8 oz / 240 ml) heavy cream or heavy whipping cream – Must be at least 36% fat for proper emulsion
That’s it! Just chocolate and cream. The magic is in the method.
Instructions
Place the finely chopped chocolate in a medium heatproof bowl. The finer you chop, the easier it melts—aim for pieces no bigger than chocolate chips. This is your patience moment, but it pays off with perfectly smooth ganache!
Heat the cream in a small saucepan over medium heat until it just begins to gently simmer around the edges. You’ll see tiny bubbles forming at the rim. Do not let it rapidly boil or it can scorch. Watch it closely—this takes about 3-5 minutes depending on your stove.
Immediately pour the hot cream over the chopped chocolate. Make sure all the chocolate is submerged. Now here’s the hardest part: walk away! Let it sit undisturbed for 2-3 minutes to soften the chocolate. This patience is what gives you that perfect, lump-free texture.
Using a metal spoon or small silicone spatula, stir very slowly from the center outward in small circles. Work slowly and steadily—no vigorous whisking! The mixture will look broken at first, but keep stirring gently and watch it transform into smooth, glossy chocolate heaven. This takes about 1-2 minutes of gentle stirring.
Your ganache is ready! Use it right away as a warm drizzle or dip while it’s pourable. Or let it sit at room temperature until cooled and thickened (about 2 hours) for spreading or piping. If you’re in a hurry, pop it in the refrigerator and stir occasionally to keep it smooth as it thickens.
Notes
- Don’t use a whisk – Stirring with a spoon prevents incorporating too much air, which can make ganache grainy or cause it to separate
- Save broken ganache – If it looks oily or separated, blend it with an immersion blender for 30 seconds to re-emulsify
- Room temperature revival – Ganache that’s been refrigerated firms up beautifully but needs gentle rewarming; never microwave on high or it will split
- Test your consistency – Dip a spoon in and see how it coats; if too thick, warm slightly and stir in a teaspoon of cream at a time
- Avoid chocolate chips – They contain stabilizers that prevent smooth melting; quality baking bars are worth the splurge
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French, American