This chocolate ganache recipe will guide you to a luscious and indulgent ganache that is equally beautiful as it is delicious! Learn how to make this in 3 different ways – as a glaze, piped, or whipped frosting.
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Chocolate Ganache Recipe
I have quite a few recipes on this site that involve chocolate ganache and I figured it’s about time it got its own post and time to shine. Literally.
Just look at how gorgeously shiny that it is 😍
It makes you just want to sink your teeth right into it!
Today, I’ll show you 3 ways to use this recipe – as a glaze (which is how I use it the most), piped, and whipped.
What is Chocolate Ganache?
Ganache is a gorgeous silky chocolate used for filling cakes, a base in chocolate truffles, or as a cake glaze. Ganache packs an elegant punch with its versatility. Drooling yet? When the two main ingredients of a dessert are heavy cream and chocolate then what’s not to love?
It also makes a thick, shiny glaze for many different baked goods, no-bake desserts, and pastries.
I have a white chocolate version that I turned into a White Chocolate Ganache Whipped Cream that’s one of my most popular recipes year-round.
Did you make this chocolate ganache recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Ingredients for Chocolate Ganache
- 8 oz. semi-sweet chocolate or chocolate of choice, chopped (or chocolate chips)
- 1 cup heavy cream or heavy whipping cream
- 2 Tablespoons unsalted butter, optional. This is my secret ingredient for making THE BEST ganache!
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Which Chocolate is Best for Ganache?
You may be excited to try one of the alternatives listed above, but wonder which actually “takes the cake” when it comes to taste. Here’s where your taste buds come in.
Ganache is really rated on the scale of your own taste. I recommend going with the chocolate that you know you already like for the first go-’round. It’s also best to go for a higher-end pure chocolate. No need to break the bank, but a chocolate that doesn’t have loads of fillers/wax is the way to go.
My personal preference is Guittard Semi Sweet Baking Bars. Not a fan of semi sweet chocolate? Opt for a dark chocolate ganache instead.
- 1 heat-proof bowl
- 1 small saucepan
- 1 heat-proof stirring spoon or whisk
- Stand mixer or hand mixer (if making whipped ganache)
How to Make Chocolate Ganache
Step 1. Place the semi-sweet chopped chocolate in a heatproof bowl, spreading in an even layer in the bottom of the bowl and set aside.
Step 2. Add the heavy cream to a small saucepan and heat over medium-low heat. Heat until it just comes to a simmer, stirring occasionally. DO NOT BOIL.
Step 3. Pour the warm cream over the chopped chocolate and let it sit for 5 minutes before stirring.
Step 4. After resting for 5 minutes, gently whisk the chocolate/cream together until the chocolate is completely melted and the ganache is smooth. If desired, stir in 2 tablespoons of room temperature butter for a rich and glossy ganache. (This step is not in the video)
How to Pipe Chocolate Ganache
To pipe it, let the ganache cool completely in the refrigerator for 30 minutes so it will be firm enough to pipe onto the cookies, cupcakes, or cake. It makes a gloriously thick, shiny topping that’s completely irresistible.
How to Make Whipped Chocolate Ganache for Chocolate Ganache Frosting
If you want to go from a glorious silky liquid ganache to soft and whipped, simply let the ganache cool. Keep an eye on it because you want the consistency to be soft, not hard before you whisk.
For those of us that are impatient (this girl!) putting the ganache in the refrigerator will save you some time. Put the bowl in the fridge and take it out to whisk every 10 minutes. Once the ganache is at a soft consistency, whip on high speed with a stand mixer or hand mixer until the ganache is thickened into a whipped fluffy consistency.
Tips for Making Ganache
- The trick is to get the cream to the perfect heating point but do not let it come to a full boil. You may choose to use a double boiler if you would like to, but it’s not necessary for this recipe.
- For a dairy free and vegan ganache, use a dairy free chocolate (such as Enjoy Life Foods Mini Chips) and Silk Heavy Cream Alternative or Full-Fat Coconut Milk.
What to serve with Chocolate Ganache
- Chocolate Eclairs
- Chocolate Cupcakes
- Gluten Free Chocolate Cake
- Peppermint Macarons with Chocolate Ganache Filling
- Fudgy Brownies
- Ice Cream Pie
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Simple Chocolate Ganache Recipe
- 8 oz. semi-sweet chocolate bars finely chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter room temperature (optional)
- Place the chopped chocolate in a medium heat-proof bowl and set aside.
- Heat the heavy cream in a saucepan until it just comes to a simmer - do not boil!
- When the cream is hot, pour it over the chocolate, making sure all the chocolate is covered by the hot cream. Let it sit for 5 minutes before stirring.
- Whisk the chocolate and cream together until the chocolate is completely melted and the ganache is nice and smooth. Stir in the room temperature butter until incorporated.
- The ganache can be used as a dip right away or cool for 5 minutes to let it thicken/firm up a bit.
- If using as a glaze, cool for 10 minutes before pouring over your baked goods. For piped chocolate ganache, cool to room temperature before piping. To make whipped chocolate ganache, cool to room temperature then whip with a hand mixer or stand mixer until light and fluffy.
- For best results, use high-quality chocolate.
- For dairy free and vegan chocolate ganache, use dairy free chocolate and Silk Heavy Cream Alternative or Full-Fat Canned Coconut Milk in place of the heavy cream and omit the butter.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.