Chocolate ganache is the secret weapon every home baker should know. Whether you’re making truffles, glazing a cake, or filling a tart, ganache is a simple two-ingredient wonder that delivers rich, velvety goodness. It’s made by blending warm cream with chopped chocolate until silky smooth. Sounds fancy, right? But it’s surprisingly easy. Even if you’re not a pro in the kitchen, you’ll be amazed at how this decadent mixture elevates any dessert. In this post, I’ll walk you through everything you need to know—from what ganache really is, to how to make it perfectly every time.
Quick Facts
A quick overview to get you started:
| Course | Dessert Topping / Filling |
|---|---|
| Cuisine | French |
| Difficulty | Easy |
| Servings | 1 cup (approx.) |
| Prep Time | 5 minutes |
| Cooking Time | 5 minutes |
| Calories | 120 per serving (2 tbsp) |
Equipment Needed
You don’t need a lot of fancy tools to make chocolate ganache, but using the right equipment ensures a smooth and glossy finish:
- Small saucepan – To heat the cream.
- Heatproof bowl – For mixing the hot cream and chocolate together.
- Rubber spatula or whisk – To stir and blend the mixture without adding air bubbles.
- Sharp knife – To finely chop the chocolate, so it melts quickly and evenly.
- Measuring cups and spoons – To ensure precise portions.
- Digital kitchen scale (optional) – For weighing chocolate if you want bakery-level precision.
- Microwave (optional) – For those who prefer the no-stovetop method.
Pro Tip: Use a bowl that is slightly larger than your saucepan if you want to pour the cream directly over the chocolate without splashing.
Ingredients
Here’s what you need for a classic ganache:
- 8 oz (226 g) semi-sweet or dark chocolate, chopped finely
- 1 cup (240 ml) heavy cream
- Optional: 1 tablespoon unsalted butter (for extra shine)
- Optional: 1 teaspoon vanilla extract or liqueur (for flavor)
Instructions
Follow these simple steps to make perfect chocolate ganache every time:
- Chop the chocolate finely and place it in a heatproof bowl.
- Heat the cream in a saucepan over medium heat. Do not boil—just bring it to a gentle simmer.
- Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2–3 minutes.
- Stir gently with a spatula or whisk until the mixture is smooth and glossy.
- Optional: Stir in butter or vanilla extract if using.
Essential Note:
Use chocolate with at least 60% cocoa content for best results. Avoid chocolate chips—they contain stabilizers that can make ganache grainy. Also, make sure your cream is hot enough to melt the chocolate fully but not boiling, as boiling cream can scorch or cause separation.
