5.0 from 33 votes
Chocolate Ganache
This easy Chocolate Ganache recipe needs only two ingredients and just ten minutes to make! It's perfect for spreading over desserts and dripping down cakes, and it even whips up into a luscious frosting. Keep scrolling to watch the how-to video, where I show you to use this ganache for a drip cake.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 12 servings (1.5 cups)
Calories: 168 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 8 oz semisweet or dark (I like to use 60%) chocolate finely chopped (alternatively you can use couverture chocolate, see note)
- 1 cup heavy whipping cream
Instructions
- Place chopped chocolate in a medium-sized heatproof bowl and set aside.
- Pour heavy cream into a small saucepan and heat over medium/low heat just until cream comes to a simmer.
- Once cream is simmering, remove from heat and pour evenly over chocolate (do not stir). Cover with foil or plastic wrap and let sit for 5 minutes.
- After 5 minutes, remove cover and use a whisk to gently whisk chocolate and cream together until completely melted and smooth (note that this may take a minute and the mixture may look separated and piece-y at first, just keep stirring!). Try not to whisk too vigorously or you may incorporate air bubbles into the ganache.
- Use as desired! If ganache is too thin immediately after preparing, let it sit for several minutes before using.
Cup of Yum
Notes
- I recommend using a quality chocolate with a high percentage of cocoa. Chocolate chips are not ideal for this recipe, but I have had success using them in the past. Use a quality brand like Ghirardelli.
- This recipe can be made with white chocolate, but you will need to reduce the cream to only ⅔ cup (157ml). Do not use white chocolate chips, only premium white chocolate or couverture. Keep in mind that many white chocolate brands are slightly yellow in color, and the resulting ganache often is as well.
- Heavy cream, double cream, or heavy whipping cream will work for this recipe.
- This recipe makes a thinner, softer ganache. I use this exact ratio for dripping on a cake (just let it cool enough so that it’s not runny), but if you’d like a thicker/firmer ganache you can use 8 oz of chocolate and only ⅔ cup (157ml) of heavy cream.
- This ganache recipe can be used to do a drip cake. I recommend frosting and then chilling your cake for 15 minutes then using a piping bag or bottle with a nozzle to drip the slightly cooled ganache over the chilled cake. I demonstrate how to do this in the video above. Let the ganache set before putting any decorative frosting on top of the chocolate.
- To make whipped ganache (ideal for frosting a cake or piping on cupcakes), let ganache cool completely at room temperature. Use an electric mixer and beat until you’ve achieved a whipped, frosting-like consistency.
Nutrition Information
Serving
1serving
Calories
168kcal
(8%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
27mg
(9%)
Sodium
9mg
(0%)
Potassium
15mg
(0%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
292IU
(6%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings (1.5 cups)
Amount Per Serving
Calories 168
% Daily Value*
| Serving | 1serving | |
| Calories | 168kcal | 8% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 9mg | 0% |
| Potassium | 15mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.