The Ultimate Chocolate Ganache with two ingredients is always a life saver for chocolate lovers. Simple, easy and quick. Use it over cakes, cookies or truffles and double the joy!
This is the recipe I always use when I want a chocolate cake to be even more chocolaty. I think it gives a bakery style look to any cake. That’s why our Strawberry Chocolate Cake has become one of the most favorite recipe of our Instagram followers and has been featured by several other accounts. You can follow our Instagram account to watch our shares there too.
The recipe for the ultimate chocolate ganache is quite simple. We need just two ingredients: heavy cream and dark or semi-sweet chocolate. Nothing could be easier than making this ganache. Heat the cream until it boils. No need for simmering. It’s enough when you see bubbles rising. Please see the video below. Pour it over chopped chocolate or chocolate chips. Wait for 1-2 minutes and then whisk until smooth. That’s it.
Before starting to make this ultimate chocolate ganache recipe, we need to know a few things. First, if you want a thin glaze just to drizzle over cookies, use it right after you make it. If you want a thick chocolate glaze though to pour over cakes, like our Double Chocolate Beet Cake, you need to wait until it cools down completely.
How to Make Chocolate Ganache Shiny: If you want your ganache shiny, add ½ tablespoon butter into the heavy cream and heat them together. I don’t prefer using butter as I don’t want to add more calories to my ganache. And I haven’t seen anyone complaining about its look on my cakes.
How to Thicken Chocolate Ganache: Don’t worry if you think it’s too runny when you finish mixing it. It gets thicker when it sits longer. You can even chill it in the refrigerator if you want a much thicker chocolate ganache filling to fill your cupcakes. However, this recipe can’t be used for frosting cupcakes. You need to double the amount of chocolate for that.
What to Do If It Thickens More than You Want: To loose the ganache, you can always heat it in a heatproof bowl over boiling water, stirring occasionally until smooth. And you can add a little extra hot cream over it and stir if you don’t want it to thicken quickly as it gets cold.
How to Store
If you have leftover chocolate ganache, you can store it in a heatproof airtight container in refrigerator up to 5 days. You’ll see that it is too thick when you want to reuse it. Don’t worry. Just heat it over boiling water, cool and use.
What to Make with Leftover Ganache
You glaze your cake and you still have some chocolate ganache left. Why don’t you make Chocolate Covered Orange Slices? These make wonderful edible gifts. I make them with melted chocolate only but they will still be great with a chocolate ganache glaze on them.
More Chocolate Recipes
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
The Ultimate Chocolate Ganache
The basic recipe for chocolate ganache that you can glaze your cakes.
- Prep Time: 2 minutes
- Cook Time: 2 minutes
- Total Time: 4 minutes
- Yield: 1 1x
- Category: Dessert
- Method: Cooking
- Cuisine: American
- 160g (5.6oz) chopped chocolate or chocolate chips
- 160ml (5.4oz) heavy cream
- Heat heavy cream in a small sauce pan over medium-low heat until you see bubbles rising. (Please see the video).
- Pour it over chopped chocolate and wait for 1-2 minutes. This will help chocolate melt easier.
- Whisk the mixture until it is smooth.
- Cool until it reaches the consistency you desire and use it.
You can use 5 oz both for chocolate and cream instead of measuring the ingredients to 5.4 and 5.6 as given in the recipe. It's not a big difference. I give them that way just to give the exact conversion of gram measurement.
- Serving Size:
- Calories: 1348
- Sugar: 96.1 g
- Sodium: 43.5 mg
- Fat: 103.9 g
- Carbohydrates: 107.3 g
- Fiber: 11.4 g
- Protein: 16 g
- Cholesterol: 182.2 mg
Keywords: chocolate ganache recipe, chocolate ganache