How to Make Chocolate Ganache

Overhead view of chocolate ganache in a glass mixing bowl with a white rubber spatula.

5 from 1 vote

Learn how to make chocolate ganache, a decadent yet simple, 2 ingredient dessert topping with an endless number of uses.

Prep Time10

Total Time10

Course: Dessert

Cuisine: French

Servings:

Calories: 175kcal

Author: Allison Ferraro

Equipment

Heat-safe mixing bowl
Small saucepan
rubber spatula
Electric hand mixer (or stand mixer), only needed for whipped ganache

Ingredients

4 oz. semi-sweet chocolate baking bar finely chopped*
4 oz. heavy whipping cream (or heavy cream)

US Customary - Metric

Instructions

Place finely chopped chocolate in a heatproof bowl and set aside.
Add the cream to a small saucepan and heat just until simmering. (The cream should be just beginning to bubble and should not yet be fully simmering or boiling.)
Pour the heated cream over the chocolate and let it sit for 2 minutes.
Stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth and shiny. Use as desired.

Whipped Chocolate Ganache

To create whipped chocolate ganache, first let the ganache cool to room temperature, gently stirring occasionally as it cools.
Use a handheld electric mixer or a stand mixer with the whisk attachment to whip the ganache on medium-high speed for about one minute, until it becomes light and fluffy in texture and lighter in color. Use immediately.

Notes

Storage: If storing ganache on its own in a jar or bowl, place a piece of plastic wrap directly on top of the ganache to keep a "skin" from forming. Then seal the container as you normally would. It's safe to store ganache at room temperature for up to 2 days. If the weather is hot and humid or if you want to store it for longer, then the fridge will be your best bet. Ganache can be stored in an airtight container in the fridge for up to a week.

Be sure to use a nice quality chocolate baking bar, not chocolate chips (which will not yield the proper consistency for the ganache).

The more finely you chop the chocolate, the more quickly and easily it will melt when the warm cream is added.

Be careful not to overheat the cream or it will scald the chocolate. The cream should be just beginning to bubble and should not yet be fully simmering or boiling before adding to the chopped chocolate.

Stir the ganache with a rubber spatula. Do not use a whisk, which could add too much air into the ganache when mixing.

If you'll be pouring the ganache over a cake or other dessert, let it sit for about 10 minutes to thicken slightly before pouring. Ganache that's just been mixed will still be fairly running and may run off the dessert, while ganache that's had time to thicken slightly should run just a bit before setting, creating beautiful drips. Just don't wait too long before pouring, because it could become too thick to pour. Whipped ganache will also firm up a bit as it sits, so it's best to pipe or use it right away.

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