Description
This Easy Chocolate Ganache recipe offers a rich, smooth, and glossy chocolate topping perfect for cakes, cupcakes, truffles, and more. Made from just two simple ingredients—semi-sweet chocolate and heavy cream—this ganache is quick to prepare and effortlessly elevates any dessert with its velvety texture and deep chocolate flavor.
Ingredients
Scale
Chocolate
- 8 oz semi-sweet baking bars, finely chopped, or chocolate chips (230 g or 1 1/3 cups)
Dairy
- 1 cup heavy whipping cream (36% fat) (8 oz or 240 ml)
Instructions
- Heat the Cream: In a small saucepan, bring the heavy whipping cream just to a simmer on the stovetop, stirring occasionally to avoid scorching. The moment you notice it simmering (small bubbles forming around the edges), immediately remove it from the heat.
- Combine Cream and Chocolate: Pour the hot cream over the chopped semi-sweet chocolate or chocolate chips in a bowl. Cover the bowl with a lid or plastic wrap to trap the heat and let it sit undisturbed for 5 minutes, allowing the chocolate to soften and melt.
- Mix Until Smooth: Remove the lid and gently swirl or stir the mixture starting from the center using a silicone spatula, moving outward until the ganache is fully smooth and glossy. Avoid overmixing to keep the texture silky.
- Let Set: Allow the ganache to rest at room temperature for about 15 minutes before using it as a glaze or pouring it over a cake. This resting time thickens the ganache to a perfect pouring consistency.
Notes
- Use high-quality semi-sweet chocolate for the best flavor and texture.
- This ganache can also be cooled to room temperature or chilled to thicken further for use as a frosting or truffle filling.
- Ganache can be flavored by adding a teaspoon of vanilla extract, coffee, or liqueur to the cream before heating.
- Store leftover ganache in an airtight container in the refrigerator for up to one week; gently rewarm before use.
- This versatile ganache can be used as a glaze, frosting, filling, or even whipped into a light mousse.
