Today I’m sharing a staple chocolate ganache recipe that everyone ought to have in their recipe repertoire. I’ll actually be sharing two simple techniques, which includes my preferred “lazy” method for making ganache.
Chocolate Ganache is perfect for topping off cakes, cheesecake, and even brownies and is simple to whip up with just two ingredients. You might even recognize it from its past appearances on my site (see my Millionaire’s Shortbread), but today I’m giving this easy recipe its own post. Recipe includes a brief video at the bottom of the post!
Chocolate ganache is such a simple recipe, but I’ve found that too many people don’t have a good solid classic staple recipe.
I’ve shared some of my favorite basic kitchen tips in the past, from making a buttermilk substitute, how to make whipped cream, and a basic pie crust, and today we’re adding how to make chocolate ganache to the list.
Not only that, I’m actually sharing two simple ways to make ganache. One is a traditional method that you may have used before, and the other is my preferred way (which I call the lazy way).
Chocolate Ganache Method 1: The Lazy Way
AKA The Lazy Way.
This is my preferred method for making chocolate ganache. One pan, one dish to clean, it’s quick and easy.
How to make chocolate ganache in a saucepan
- Combine chocolate and heavy cream in a small saucepan over low heat.
- Stir frequently until chocolate is melted and mixture is smooth.
- Remove from heat and use as desired.
That’s it!
The only downside of using this method is that it does require a bit more of your attention. If you turn your heat up too high, walk away from the saucepan or forget to stir, your chocolate could get too hot and seize.
Silky smooth ganache in just one dish. Can you see why it’s my preferred method?
Chocolate Ganache Method 2: The Traditional Way
Don’t get me wrong, even though I prefer my “lazy” method, there’s nothing wrong with making chocolate ganache this way! This more traditional way requires a few extra steps and an extra dish, but is still simple.
How to make chocolate ganache the traditional way:
- Place chocolate into a heatproof bowl and set aside.
- Pour cream into small saucepan and heat over medium/low heat until simmering
- Pour simmering cream over chocolate and cover with foil or plastic wrap (do not stir!). Allow to sit undisturbed for 3-5 minutes
- Remove cover and whisk slowly (starting from center) until chocolate is completely melted and mixture is smooth.
- Use as desired.
One pro of using this method is that you don’t have to worry about forgetting to stir frequently enough or seizing your chocolate. It’s a bit more foolproof than my lazy version.
No matter which option you choose, the ganache at the end will be the same.
What Kind of Chocolate Should I use for Making Ganache?
This is just a matter of preference. I’ll often use chocolate chips, but instead you can use baking chocolate (my favorite is Ghirardelli 60% chocolate bars).
If you do opt for chocolate bars rather than chips, make sure you chop your chocolate into small pieces that are roughly the size of chocolate chips!
Does Chocolate Ganache Harden?
Yes, this ganache recipe hardens! Or rather, it sets and becomes firm.
As it cools, your ganache will thicken and harden to a stable fudge-like consistency. It will never reach a point where it is rock hard (you’ll always be able to smudge it if you apply enough pressure with your finger and it will always give to your teeth if you take a bite) but it will completely firm up once cooled.
How Long Does it Take for Ganache to Set?
This will depend a bit on the surface that you are spreading your ganache onto. I’ve found that from the time I take it off the stovetop to the time it is completely set is usually about two hours.
You can expedite this setting up process by placing your ganache in the refrigerator.
Is it Safe to Leave Ganache Out Overnight?
Yes, it is OK to leave chocolate ganache out for several days once you’ve poured it over your cake (or filled your chocolate thumbprint cookies, etc.). However, if you’re in a particularly warm/humid climate, I would recommend keeping this in the refrigerator instead.
Alright, now that you’ve seen both methods, which is your favorite?
How to Make Chocolate Ganache (Two Ways!)
Ingredients
- 1 cup chocolate chips or 6 oz chopped premium chocolate bar (170g)
- 1/2 cup heavy whipping cream (118ml)
Instructions
Saucepan Method (my preferred method):
- Combine chocolate chips and heavy cream in small saucepan over low heat. Use a whisk to stir frequently until chocolate is completely melted and mixture is smooth.
- Remove from heat and use as desired!
Traditional Method:
- Place chocolate chips or chopped chocolate in a medium-sized heatproof bowl and set aside.
- Pour heavy cream into saucepan and heat over medium/low heat until cream comes to a simmer.
- Once simmering, pour cream over chocolate but do not stir. Cover with foil or plastic wrap and let sit undisturbed for 5 minutes. Once 5 minutes has passed, remove foil and use a whisk to slowly stir from the center until mixture is completely melted and smooth (this may take a minute and the mixture may look separated and piece-y at first).
- Use as desired!
Video
Notes
Nutrition
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Jennifer Young says
Terrific recipe! Thanks so much!!
Sam says
So glad you enjoyed the ganache, Jennifer! Thank you so much for commenting 🙂
linda middleton says
Can you use regular coffee cream, instead of heavy cream. Like can you tell me the lowest percent.
Sugar Spun Run says
Hello, Linda! It really depends on the fat content of the cream. I do not recommend it.
Sarah says
Can milk be used in replace of the heavy whipping cream?
Sam says
Unfortunately I don’t recommend it, you really need the fat from the cream for the ganache to thicken properly.
Janice Speck says
I have 12 oz. of semi sweet chocolate, how much cream should I use? And do cupcakes ices with ganache need to be refrigerated or can they set out?
Sam says
Hi Janice! The recipe calls for 6 oz so you can double the ingredients (1 cup heavy cream). It depends on the heat/humidity where you are and how long you intend to keep them. I generally refrigerate mine.
Janice Speck says
Going to try this on chocolate peanut butter filled cupcakes, can’t wait. I have to transport these in a car for a 2 hr. drive, so I’ll put them in the frig. first. Thanks so much!
Sam says
I hope everyone loves them. 🙂
Ri says
Hi, Sam, how you chop the chocolate bars into such small pieces as chocolate chips?
Sam says
Hi Ri! I typically break it into the smallest piece I can with my hands and then use a large knife to chop it into much smaller pieces. 🙂
Shirley Lynn Wolf says
There you go answering my? Thanks. Gee that was
E A S Y . THX SAM
zuwaina says
GOOD MORNING
HII
THANK YOU FOR LOVELY RECIPES
ZUWAINA
Angela Spainhoward says
Have been wanting to learn how to do this for so long now. Even have a recipe just waiting to use it on. Thanks for teaching “an ole dog a new trick”! LOL~
Sam says
Ah that’s awesome! You’ll love how easy it is! Thanks for commenting, Angela <3
Melissa K Gaydos says
Here I am 51 years old and I’m just now learning how to do this!! I feel like such a Twinkie!! Thank you so much for making it easy!!
Sam says
It’s never too late to learn! I hope you love it. 🙂
Darlene says
Can you substitute evaporated milk for heavy cream?
Sam says
Hi Darlene! I don’t think a straight substitution would work here. For best results I don’t recommend it.
marlene says
Melissa your comment made me laugh out loud … “I feel like such a Twinkie” LOLOL
vicky says
Hi this looks yummy but do you just eat it by itself?
Sam says
Chocolate Ganache is typically used to top cakes or as an addition to many other desserts. Probably not best when eaten by the spoonful. 🙂
vicky says
Thanks, good to know. Though I think I might eat it all with a spoon when no one’s looking.:-)
Sam says
🤣 I can’t say I haven’t done it!
Shirley Ford says
Can you make the navigation of getting to your recipe more access friendly. There are too many windows you must open up to get to what you specifically want.
Sam says
Hi Shirley, what do you mean by “windows that you have to open up”? You shouldn’t have to open up any additional windows to get to the recipe. It’s always at the bottom of each post, no extra clicking required.
Mikaru86 says
I actually use a third method. I combine the chocolate (broken up bars) and the heavy cream in a microwave safe bowl and then microwave it in 10-20s increments, stirring very well in-between (same as when melting plain chocolate). This allows for great control of the heat (the short bursts ensure that it doesn’t get too hot) but is still very quick and easy.
Sam says
Ah nice! Whatever works, right? 🙂
Mikaru86 says
Yup 🙂
I actually adapted it from your method of melting chocolate. Before I had always used a water bath, as that was the method I was taught back in my school days by my old-school home-economics teacher.