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5.0 from 12 votes

Easy Chocolate Ganache

Take your desserts up a notch with the tempting richness of homemade chocolate ganache. This delightful mix of deep, velvety chocolate and creamy heavy cream is a key player in the world of baking, adding an extra layer of elegance and charm to any dessert you make.Whether you want to drizzle a shiny glaze over a cake, fill delicate pastries, or create irresistible truffles, knowing how to make chocolate ganache is a must for any dessert lover. Made with just two simple ingredients, our easy-to-follow chocolate ganache recipe is sure to satisfy your craving for sweets.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
4 mins
Total Time
10 mins
Servings: 12
Calories: 517 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 570 g (1 lb 4 oz) bittersweet or dark chocolate , roughly chopped
  • 910 ml (2 lb) heavy cream , you may use more or less depending on how you plan to use the ganache.
  • 1 teaspoon pure vanilla extract optional

Instructions

    Cup of Yum
  1. Place the chocolate in a stainless steel bowl. Bring the cream to a simmer. Pour the hot cream over the chocolate. Allow to stand for 1 minute, then gently stir to blend—strain and cool. Cover and refrigerate overnight before using. Whip the ganache to desired peaks for use.
  2. Camila's Tip: For a lighter ganache, add an equal amount of cream (by volume) to the chilled ganache before whipping.

Notes

  • How to Store & Re-Heat
  • How to Store & Re-Heat
  • To store: Transfer the Chocolate ganache to an airtight container and store it in the refrigerator for up to 1 week. Ganache can also be frozen for up to 3 months. When ready, thaw in the fridge overnight and bring to room temperature before using.
  • To store: Transfer the Chocolate ganache to an airtight container and store it in the refrigerator for up to 1 week. Ganache can also be frozen for up to 3 months. When ready, thaw in the fridge overnight and bring to room temperature before using.
  • To reheat: Gently heat it in a heatproof bowl set over a pot of simmering water (double boiler). Stir frequently until the ganache is smooth and shiny. Be careful not to overheat the ganache, as it can scorch or separate if overheated. Alternatively, you can reheat the ganache in the microwave. Place the Chocolate ganache in a microwave-safe bowl and heat in 10-second intervals, stirring between intervals until the Chocolate ganache is smooth and shiny. If the Chocolate ganache is too thick, thin it out by adding a tablespoon or two of warm heavy cream and stirring until smooth.
  • To reheat: Gently heat it in a heatproof bowl set over a pot of simmering water (double boiler). Stir frequently until the ganache is smooth and shiny. Be careful not to overheat the ganache, as it can scorch or separate if overheated. Alternatively, you can reheat the ganache in the microwave. Place the Chocolate ganache in a microwave-safe bowl and heat in 10-second intervals, stirring between intervals until the Chocolate ganache is smooth and shiny. If the Chocolate ganache is too thick, thin it out by adding a tablespoon or two of warm heavy cream and stirring until smooth.
  • Make-Ahead
  • Make-Ahead
  • You can chop the chocolate and store it in an airtight container at room temperature for up to 1 month. If you plan on making Chocolate ganache frequently, you can buy heavy cream in bulk and freeze it in smaller portions. Thaw in the refrigerator overnight before using. You can make the ganache and store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw in the refrigerator overnight before using and then reheat as needed.
  • You can chop the chocolate and store it in an airtight container at room temperature for up to 1 month. If you plan on making Chocolate ganache frequently, you can buy heavy cream in bulk and freeze it in smaller portions. Thaw in the refrigerator overnight before using. You can make the ganache and store it in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw in the refrigerator overnight before using and then reheat as needed.
  • You can make the ganache ahead of time and scoop it into balls to make truffles. Roll the truffles in cocoa powder or chopped nuts and store them in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw in the refrigerator before serving.
  • You can make the ganache ahead of time and scoop it into balls to make truffles. Roll the truffles in cocoa powder or chopped nuts and store them in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw in the refrigerator before serving.
  • How to Freeze
  • How to Freeze
  • Let the Chocolate ganache cool to room temperature. Afterward, transfer the ganache to an airtight container or freezer bag. Next, Label and date the container or bag. Place the Chocolate ganache in the freezer and freeze it for up to 3 months. To thaw the Chocolate ganache, place it in the refrigerator overnight; once it is melted, reheat it in a double boiler or the microwave, frequently stirring until it is smooth and shiny. If the Chocolate ganache has separated or curdled during freezing and thawing, you can save it by whisking in a little warm heavy cream until the mixture is smooth again.
  • Let the Chocolate ganache cool to room temperature. Afterward, transfer the ganache to an airtight container or freezer bag. Next, Label and date the container or bag. Place the Chocolate ganache in the freezer and freeze it for up to 3 months. To thaw the Chocolate ganache, place it in the refrigerator overnight; once it is melted, reheat it in a double boiler or the microwave, frequently stirring until it is smooth and shiny. If the Chocolate ganache has separated or curdled during freezing and thawing, you can save it by whisking in a little warm heavy cream until the mixture is smooth again.