This easy Chocolate Ganache recipe needs only two ingredients and just ten minutes to make! It's perfect for spreading over desserts and dripping down cakes, and it even whips up into a luscious frosting. Keep scrolling to watch the how-to video, where I show you to use this ganache for a drip cake.
8oz(226g)semisweet or dark (I like to use 60%) chocolatefinely chopped (alternatively you can use couverture chocolate, see note)
1cup(236ml)heavy whipping cream
Instructions
Place chopped chocolate in a medium-sized heatproof bowl and set aside.
8 oz semisweet or dark (I like to use 60%) chocolate
Pour heavy cream into a small saucepan and heat over medium/low heat just until cream comes to a simmer.
1 cup heavy whipping cream
Once cream is simmering, remove from heat and pour evenly over chocolate (do not stir). Cover with foil or plastic wrap and let sit for 5 minutes.
After 5 minutes, remove cover and use a whisk to gently whisk chocolate and cream together until completely melted and smooth (note that this may take a minute and the mixture may look separated and piece-y at first, just keep stirring!). Try not to whisk too vigorously or you may incorporate air bubbles into the ganache.
Use as desired! If ganache is too thin immediately after preparing, let it sit for several minutes before using.
Video
Notes
Chocolate
I recommend using a quality chocolate with a high percentage of cocoa. Chocolate chips are not ideal for this recipe, but I have had success using them in the past. Use a quality brand like Ghirardelli.
White chocolate
This recipe can be made with white chocolate, but you will need to reduce the cream to only ⅔ cup (157ml). Do not use white chocolate chips, only premium white chocolate or couverture. Keep in mind that many white chocolate brands are slightly yellow in color, and the resulting ganache often is as well.
Cream
Heavy cream, double cream, or heavy whipping cream will work for this recipe.
Thickness of ganache
This recipe makes a thinner, softer ganache. I use this exact ratio for dripping on a cake (just let it cool enough so that it’s not runny), but if you’d like a thicker/firmer ganache you can use 8 oz of chocolate and only ⅔ cup (157ml) of heavy cream.
Drip Cake
This ganache recipe can be used to do a drip cake. I recommend frosting and then chilling your cake for 15 minutes then using a piping bag or bottle with a nozzle to drip the slightly cooled ganache over the chilled cake. I demonstrate how to do this in the video above. Let the ganache set before putting any decorative frosting on top of the chocolate.
Whipped ganache
To make whipped ganache (ideal for frosting a cake or piping on cupcakes), let ganache cool completely at room temperature. Use an electric mixer and beat until you’ve achieved a whipped, frosting-like consistency.