Name: Chocolate Ganache
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 8 servings
Cuisine: Other
Ingredients: 8 ounces quality bittersweet or semi-sweet chocolate bars; 1 cup heavy cream or heavy whipping cream

From the Cook

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Chocolate Ganache

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Ingredients

Warning0 allergens identified

Chocolate Ganache

8 ounces quality bittersweet or semi-sweet chocolate bars do not use chocolate chips as they have stabilizers and don't melt properly

1 cup heavy cream or heavy whipping creammay sub with full fat coconut milk

Instructions

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Instructions

Using a serrated knife, finely chop the chocolate bars (into 1/4" pieces or smaller) and place it in a medium heatproof bowl. The finer the chocolate is chopped, the easier it will melt.

Heat the cream in a small saucepan over medium heat just until it starts to simmer around the edges and smoke is coming off the top. Remove from heat and pour the hot cream over the chopped chocolate. Submerge any bits of chocolate in the cream and let stand 1-2 minutes or until softened.

Once the chocolate has softened, stir the mixture slowly until it's smooth and emulsified, about 1-2 minutes. If there are any stubborn bits of chocolate that won't melt, place the bowl in the microwave and heat at 50% power for 15-20 second intervals, stirring slowly in between until smooth. Do not overheat as the ganache can break.

At this point the chocolate ganache is thinner and can be used as a dip or topping for brownies and cakes, or as a drip. Once cooled, chill in the refrigerator for 2 hours until it is thick enough to use as a filling for cakes and tarts or prepare whipped ganache frosting! See notes for more information.

Nutrition

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Tips & Tricks (5)

Chop Chocolate Uniformly 🍫
Cut your chocolate into small, evenly-sized pieces (roughly ¼ inch) to ensure it melts completely and smoothly when the hot cream is poured over it.
Heat Cream to Just Below Boiling 🔥
Bring heavy cream to a gentle simmer with small bubbles at the edges—not a rolling boil—for optimal emulsification and silky texture without breaking the ganache.
Use the Pour-and-Rest Method ⏱️
Pour hot cream over chopped chocolate, let it sit undisturbed for 1-2 minutes before stirring; this allows the residual heat to melt the chocolate perfectly without over-working it.
Invest in Quality Chocolate 🌟
Use chocolate with 50-70% cocoa content and real cocoa butter for superior flavor and silky texture—avoid chocolate chips or compound coatings that contain stabilizers and won't emulsify properly.
Adjust Consistency with Ratios 📊
Use a 1:1 cream-to-chocolate ratio for pouring ganache, 2:1 for thick frosting, or 3:1 for whipped ganache—these ratios guarantee the perfect consistency for your intended use.