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).
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?
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. Rich, thick (after having a bit of time to set), and luxuriously smooth.
What Kind of Chocolate Should I use?
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 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’ll want to use it before its set completely (so spread it over your cheesecake, drip it over your chocolate cake, or spread it on your petit fours layers once it’s thickened and no longer warm, but not once it has cooled completely and is no longer malleable!).
You can expedite this setting up process by placing your ganache in the refrigerator.
Is it Safe to Leave it 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.
More Recipes You Might Like:
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)
- ½ 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!
Notes
Nutrition
Treat yourself to a FREE E-BOOK!
Amy Wonder
What speed should I whip it on?
Amy Wonder
Hey Sam! Am I able to whip this?
Sam
Hi Amy! You can whip this ganache. 🙂
Franciele Blakeslee
This is a great ganache recipe, I love the consistency of it and of course the taste 🙂
do you have tip to make a nutella ganache?
Sam
I’m so glad you enjoyed it so much, Franciele! Unfortunately I have never tried to make a nutella ganache. 🙁
Alexa
Hi! I am planning on baking a cake tonight using this recipe as a filling. Can I make the ganache beforehand and keep it in the fridge for 4 hours? Thank u so much! 🙂
Sam
Hi Alexa! You can keep it in the refrigerator, it will just firm up a bit. 🙂
Beth
Came out beautifully both ways, but I have a question. Would it be possible to add one or two drops of mint extract to it to make a chocolate mint ganache?
Sam
Hi Beth! I think that would work just fine here. 🙂
Leanne
I’m not sure if this is a silly question, but can this be made in advance (a day or two) and then reheated to become more easily poured/spread when needed? I’m using it for a dessert for Christmas day but wanted to get it made in advance if possible, before making the desserts themselves.
Sam
Hi Leanne! I think you could reheat it. Just take extra care to reheat it very slowly. 🙂
Ally
so i was making this for cupcake topper and mine is just so thick i had to zap it in the mcrowave for all the chocolate to melt… then i tasted it and it was to bitter so added sugar and zapped it again in the microwave to melt the sugar and i realized it was just way to thick and im adding more and more cream and its just a mess can i get your advice on how you would fix the bitterness and the thickness.
Sam
I’m so sorry this happened, Ally! What kind of chocolate did you use?
Aly
I made this for a cake for my mom’s birthday and she loved it! the only thing was that I couldn’t really tell when it was simmering so when I added the cream to the chocolate it didn’t melt it down enough so I had to add more cream and then zap it in the microwave for a few seconds. How can you tell when it is hot enough? This recipe is great and I will definitely make it again!
Sam
Hi Aly! It sounds like it needed to cook a bit longer. You will know it’s simmering when you see it lightly bubbling. 🙂
Pj
Hi! Should I use mild chocolate chips or semi-sweet?
Sam
I would use semi-sweet. 🙂
Medina
The best way someone explained how can I SIMPLY make a choco ganache! Thank you!
Can I use it between the cake layers after it cools down a little bit? 🙃
Sam
Hi Medina! I am so glad you enjoyed it so much! This should work great as a thin layer between cakes. 🙂
Emi
How many cups of ganache does this recipe make? wanting to make it into whipped ganache for cupcakes. Thanks!
Sam
I haven’t measured it out, but it probably makes a little more than a cup. 🙂
Emi
thanks! the whipped ganache worked super well for the cupcakes, and everyone loved them! thank you for such great recipes!
Sam
I am so happy to hear this, Emi! Thanks so much for letting me know how it turned out for you, I appreciate it! 🙂
Tracy
Easy to make and delicious as a topping for the Mini Cheesecakes!
Sugar Spun Run
I couldn’t agree more! A perfect compliment to cheesecake. Thanks, Mary for commenting. I am so happy that you enjoyed it! 🙂