Easy Chocolate Ganache Recipe
User Reviews
4.9
Easy Chocolate Ganache Recipe
Description
The recipe starts by bringing heavy whipping cream to a gentle simmer and immediately pouring it over chopped semi-sweet chocolate. After covering to trap heat and letting it sit, the mixture is stirred gently from the center to achieve a uniform, smooth ganache without overmixing.
Letting the ganache rest at room temperature before use allows it to set to a pourable glaze suitable for cake decoration. For frosting, refrigerate until thickened to a mousse-like texture or whip to create a light, airy topping. This method ensures different consistencies based on how the ganache is cooled or whipped, enhancing its versatility.
The recipe serves well for glazing or frosting various baked goods and produces approximately 1.5 cups of ganache—enough for a cake roll or a dozen cupcakes. Proper storage includes room temperature for a couple of days or refrigeration and freezing for longer preservation. Thaw gently before reheating to maintain quality.
Ingredients
- 8 oz semi-sweet chocolate 230 g by weight or 1 1/3 cups in dry ingredient measuring cups, baking bars, finely chopped or chocolate chips
- 1 cup heavy whipping cream 8oz or 240 ml by liquid volume, 36% fat
Instructions
- In a small saucepan, bring the heavy whipping cream just to a simmer on the stovetop, stirring occasionally. Just as soon as you see a simmer, immediately remove from heat and pour over chocolate chips. Swirl the bowl to be sure all the chocolate is covered.
- Place a lid on the chocolate chips to trap the heat. Let it sit without mixing for 5 minutes, then remove the lid and swirl the chocolate chips with a silicone spatula. Start in the center and work outward until the mixture is smooth, but be sure not to overmix.
- Let the ganache sit at room temperature for 15 minutes before pouring it over a cake. See more ways to use ganache in the notes.
Notes
- Use heavy cream with 36% fat content for best ganache texture, avoiding milk or light creams.
- For a vegan or dairy-free version, substitute chocolate and use full-fat coconut cream instead of heavy cream.
- Ganache thickens as it cools; refrigerate to achieve frosting consistency or whip for a lighter version.
- Store ganache covered at room temperature for 2 days, refrigerate for up to 5 days, or freeze up to 3 months.
- Before reheating frozen ganache, thaw in the refrigerator to prevent texture loss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbs | 10g | |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 7mg | 0% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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