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Simple Chocolate Ganache Recipe

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 chocolate ganache to be used in 3 different ways – as a glaze, piped, or whipped frosting.

gluten free profiteroles topped with a simple chocolate ganache recipe

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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 chocolate ganache is 😍

It makes you just want to sink your teeth right into it!

Today, I’ll show you 3 ways to use this chocolate ganache recipe – as a glaze (which is how I use it the most), piped, and whipped.

chocolate ganache recipe as a glaze on chocolate eclairs


What is Chocolate Ganache?

Ganache is a gorgeous silky chocolate used for filling cakes, a base in 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!

ingredients for a simple chocolate ganache recipe in separate glass containers

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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.

chopped chocolate on a marble cutting board ready to be used in a chocolate ganache recipe


Equipment Needed to Make Chocolate Ganache

  • 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 chopped chocolate in a heat-proof 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)

chocolate ganache recipe being made with the hot cream being poured over the chopped chocolate


How to Pipe Chocolate Ganache

To pipe chocolate ganache, let the ganache cool 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.

I suggest using a 1M tip for this with a piping bag.

chocolate ganache pipped onto a chocolate cupcake


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.

whipped chocolate ganache on a metal stand mixer whisk


Tips for Making Ganache

  • The trick to a great chocolate ganache is to get the cream to the perfect heating point but do not let it come to a full boil.
  • 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

Gluten Free Peppermint Ice Cream Pie on a serving platter


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chocolate ganache recipe as a glaze on chocolate eclairs

Simple Chocolate Ganache Recipe

Yield: 1 1/2 cups
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

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 chocolate ganache to be used in 3 different ways – as a glaze, piped, or whipped frosting.

Ingredients

  • 8 oz. semi-sweet chocolate bars, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, room temperature (optional)

Instructions

    1. Place the chopped chocolate in a medium heat-proof bowl and set aside.
    2. Heat the heavy cream in a saucepan until it just comes to a simmer - do not boil!
    3. 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.
    4. 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.
    5. The ganache can be used as a dip right away or cool for 5 minutes to let it thicken/firm up a bit.
    6. 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.

Notes

  1. For best results, use high-quality chocolate.
  2. 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.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 175

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories are based on 12 servings and will vary depending on products used.

 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.

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Matt Chimenti

Monday 12th of April 2021

Yep its so easy, but I made mine with some amazing chocolates from www.originchocolate.com.au

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