Everyone needs a great chocolate ganache recipe in their cookbook! This recipe is a classic and the best ganache recipe I’ve ever tried. It’s perfectly shiny with rich chocolate flavor and takes 5 minutes to whip up!
I think that the world is better with chocolate in it! I love making things at home like hot fudge, yummy chocolate frosting, and of course, chocolate mousse. They are so much easier to make than most people think, and they make everything you put them on better. That’s why you absolutely have to try this chocolate ganache recipe. It’s so simple and tastes amazing!
Chocolate Ganache Recipe
If you are a chocolate lover, then you hands down have to try this homemade chocolate ganache recipe. It will take your chocolate cake to the next level! Of course you don’t have to stick with just pouring it over cake, it’s amazing served with fresh fruit, on top of cupcakes, as a glaze on your chocolate sweet bread, or just about anything else you want to eat chocolate with. The best part is, it takes 5 minutes to make. No, seriously! 5 minutes!
Some people like to add corn syrup to their chocolate ganache for extra shine and structure. I feel like it doesn’t need it most of the time! I used this chocolate ganache recipe over my strawberry chocolate cake and did a drip effect, and this recipe was the perfect consistency. Not too runny, perfectly shiny, and SO good! If you have 5 minutes to spare, then you can add this special touch to any dessert.
You just need 3 simple ingredients for this chocolate ganache. I don’t even use a hand mixer or a double boiler. I just pop the heavy cream in the microwave to heat it up! You will want a whisk or a rubber spatula handy for mixing up your chocolate. Other ingredients you could add to switch up this recipe are vanilla extract, rum, or brandy. Some say that adding alcohol or an extract to your chocolate ganache is the only way to make it. You can choose how you want to make it! You can find the measurements below in the recipe card.
- Semisweet Chocolate: The better quality chocolate you use, the better your ganache will taste! I prefer brands like Ghirardelli and Guittard. You could use milk chocolate, bittersweet chocolate, or really any kind of chocolate you prefer. Use white chocolate chips for white chocolate ganache.
- Heavy Cream: This is what makes the ganache so creamy and delicious.
- Butter: The extra fat helps to keep the ganache soft and shiny.
How to Make Chocolate Ganache
Grab some good-quality chocolate chips and some heavy cream. I like adding butter for extra shine and softness, but that’s optional. You don’t even have to boil water or get out your small saucepan because it’s all done in one bowl. That’s why this chocolate ganache recipe is a no-brainer.
- Prep: Add the chocolate to a bowl and then set aside.
- Microwave: Add the butter and the cream to a small bowl and then heat for 30-45 seconds in the microwave until steaming.
- Add Liquid to Chocolate and Stir: Pour the cream over the chocolate and then let sit for 3 minutes before whisking until smooth.
How to Cook Ganache on the Stove
Another option for cooking this chocolate ganache instead of using the microwave is cooking it on the stovetop. It’s just as easy and takes less than 5 minutes!
- Heat: Heat the cream and butter in a small saucepan over medium-low heat until small bubbles form on the edges and it begins to steam. You don’t want to burn the cream, so be sure to take it off the stove as soon as the bubbling starts.
- Combine and Let it Sit: Add the chocolate to a small bowl and pour the hot cream. Let it sit for 2-3 minutes before whisking together until smooth.
Tips for Making Chocolate Ganache
Chocolate ganache is a game changer for almost any dessert because it adds richness and shine. It’s really awesome knowing how to make a good one, and this is the best recipe I’ve ever tried! Here are a few tips to make sure that your ganache is perfectly shiny.
- Quality of Chocolate: Use good quality chocolate because the higher the quality, the better the taste and texture of the ganache.
- Control Thickness: Add 1 more ounce of chopped chocolate for a thicker ganache. Use ½ cup of cream instead of ⅓ cup for a thinner ganache.
- About the Butter: The butter makes the ganache richer and shinier but makes it softer as it sets. If you would like the ganache to set more firm or to be a little less rich, then omit the butter completely.
Chocolate ganache can store very easily in the fridge or freezer. It also lasts for a long time so it’s easy to whip up a batch and use for a few weeks. Here is how I like to store my leftovers.
- In the Refrigerator: The ganache will keep in the refrigerator in an airtight container for up to two weeks. Let it come to room temperature and then heat gently in the microwave in 15-second intervals, stirring after each interval.
- In the Freezer: Ganache can be frozen for up to 3 months in an airtight container. To thaw, transfer to the refrigerator and leave overnight. Once it has been thawed, use the same methods as for refrigerated ganache.
Note: Reheated ganache may change texture after being chilled, especially after being frozen. If needed, add a small amount of warm cream and stir until smooth.
Add the chocolate to a bowl and set aside.
Add the butter and the cream to a small bowl and heat for 30-45 seconds in the microwave until steaming.
Pour the cream over the chocolate and let sit for 3 minutes before whisking until smooth.
Calories1027kcal (51%)Carbohydrates62g (21%)Protein9g (18%)Fat83g (128%)Saturated Fat50g (250%)Polyunsaturated Fat3gMonounsaturated Fat23gTrans Fat1gCholesterol127mg (42%)Sodium34mg (1%)Potassium722mg (21%)Fiber9g (36%)Sugar44g (49%)Vitamin A1573IU (31%)Vitamin C0.5mg (1%)Calcium126mg (13%)Iron7mg (39%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.