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Easy Chocolate Ganache Recipe
This simple to make 2-ingredients chocolate ganache makes for the perfect topping, frosting, filling, or dipper for all your sweet treats.
Prep Time
5 mins
Cook Time
5 mins
Servings: 2 cups
Calories: 1067 kcal
Course:
Dessert
Cuisine:
French
Ingredients
- 8 ounces dipping, melting, bar, or good semi-sweet chocolate chips
- 1 cup of heavy whipping cream
Instructions
- Fill a medium size pot with water until it is half full. Place on the stove top and heat at low to medium until it is lightly simmering.
- Add the ingredients to a medium-size heat safe bowl and place it on top of the simmering pot of water to make a double boiler.
- Stir often until the chocolate is completely melted into the heavy cream.
- Slightly cool until it is warm and pour over cakes or tortes.
- Cool for 1 to 2 hours to room temperature to use as frosting or filling.
- Cool in the refrigerator until you can roll it, to make truffles.
- You can also whip the ganache in a stand mixer with the whisk attachment on high speed once it is completely cooled in the refrigerator. It will be doubled in volume in the mixer and have medium-stiff peaks when it is ready to use, which takes about 3-5 minutes.
Cup of Yum
Notes
- Make-Ahead: If you are pouring this ganache over a cake or other dessert, then use it immediately. To use it as a frosting on cupcakes let it sit covered at room temperature for up to 2 hours or until cooled and malleable.
- How to Store: Cover and keep in the refrigerator for up to 3 days
- How to Soften: Place on the counter at room temperature for 2-3 hours or until softened. If needing to use to pour over a cake, reheat in a heat-safe bowl over a medium-size pot half-filled with water at a low simmer until melted. Be sure to move the chocolate around using a rubber spatula.
- It is best to use baking chocolate that is less than 60% cocoa.
- The higher the cocoa percentage, the harder it is to work with.
- Chopped-up chocolate bars and blocks will melt better and faster than chips.
- Be sure to use a ratio of 4:1 when using white chocolate to cream.
- Milk chocolate can be used at a ratio of 3:1 chocolate to cream.
- Make sure water from the double boiler does not get into the bowl of chocolate or it can seize.
- If you do not have a double-boiler, simply heat up the cream in a small size pot over medium-low heat just until simmering (small bubbles are forming around the outside of the pot), then pour it over the chocolate in a heat-safe bowl and mix until combined.
- If the cream is too hot and sits too long over the double boiler it can cause the chocolate to be gritty.
Nutrition Information
Calories
1067kcal
(53%)
Carbohydrates
63g
(21%)
Protein
9g
(18%)
Fat
87g
(134%)
Saturated Fat
52g
(260%)
Polyunsaturated Fat
3g
Monounsaturated Fat
26g
Trans Fat
1g
Cholesterol
170mg
(57%)
Sodium
57mg
(2%)
Potassium
732mg
(21%)
Fiber
9g
(36%)
Sugar
42g
(84%)
Vitamin A
1806IU
(36%)
Vitamin C
1mg
(1%)
Calcium
148mg
(15%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 1067
% Daily Value*
| Calories | 1067kcal | 53% |
| Carbohydrates | 63g | 21% |
| Protein | 9g | 18% |
| Fat | 87g | 134% |
| Saturated Fat | 52g | 260% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 170mg | 57% |
| Sodium | 57mg | 2% |
| Potassium | 732mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 42g | 84% |
| Vitamin A | 1806IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 148mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.