Chocolate Ganache

Chocolate Ganache

Silky melted chocolate and warm cream combine into a glossy pour-over glaze or whippable filling.

Total 30 min Makes 16 oz Calories 120/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This two-ingredient ganache turns rich chocolate and hot cream into a smooth, glossy mixture that can be poured warm over cakes or cooled and whipped into a fluffy filling. It comes together in minutes with no special equipment, making it a versatile finish for cakes, tarts, and truffles.

Ingredients

  • 8 ounces semisweet chocolate, finely chopped
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter, softened
  • 1/4 teaspoon fine salt

Method

  1. Place the finely chopped chocolate in a heatproof bowl.

  2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, with small bubbles forming around the edges; do not let it boil.

  3. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes to soften.

  4. Add the butter and salt, then whisk gently from the center outward until the mixture is smooth and glossy.

  5. Let the ganache cool at room temperature for about 15 minutes if using as a warm pour-over glaze.

  6. For a thicker frosting or filling, let the ganache cool to room temperature, then refrigerate until it firms up to a spreadable consistency before whipping or piping.

Rate this recipe

★ 4.0 (1)

Chocolate Ganache

This two-ingredient ganache turns rich chocolate and hot cream into a smooth, glossy mixture that can be poured warm over cakes or cooled and whipped into a fluffy filling. It comes together in minutes with no special equipment, making it a versatile finish for cakes, tarts, and truffles.

30 min 16 oz 120 cal

Ingredients

  • 8 ounces semisweet chocolate, finely chopped
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter, softened
  • 1/4 teaspoon fine salt

Method

  1. 1

    Place the finely chopped chocolate in a heatproof bowl.

  2. 2

    Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, with small bubbles forming around the edges; do not let it boil.

  3. 3

    Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes to soften.

  4. 4

    Add the butter and salt, then whisk gently from the center outward until the mixture is smooth and glossy.

  5. 5

    Let the ganache cool at room temperature for about 15 minutes if using as a warm pour-over glaze.

  6. 6

    For a thicker frosting or filling, let the ganache cool to room temperature, then refrigerate until it firms up to a spreadable consistency before whipping or piping.