How to make chocolate ganache! This easy chocolate ganache recipe takes just 2 ingredients and makes ganache with the perfect consistency.
Chocolate ganache is a combination of chocolate and heavy cream. It is incredibly rich, silky smooth, and shiny. Since it’s made with only two ingredients, it’s so easy to whip up any time.
The beautiful shine and intense chocolate flavor makes ganache a fantastic frosting, filling, or even dip.
How To Make Chocolate Ganache
Add the chocolate chips to a heat-proof bowl. Set aside.
Heat the milk just until it begins to simmer. Remove from heat and pour over the chocolate chips.
Cover with foil and let it sit for 5 minutes without stirring. Uncover and stir until combined.
Let it sit for 30 minutes, stirring occasionally, until it sets up a bit.
- Chocolate Chips: You can use dark, semisweet, or bittersweet chocolate chips in this recipe depending on how sweet you want your ganache to be. I’ve also used baking chocolate. If using baking chocolate, be sure to very finely chop it so that it will melt.
- Cream: You need to use heavy cream in this recipe. Using something like half-and-half will give you a runnier ganache.
- Flavorings: Feel free to add a little flavoring or extract to give it a little twist (1/4 or 1/2 teaspoon to taste).
- Heating the cream: It’s important that the cream doesn’t boil because it could curdle. Also, the cream should be just hot enough to melt the chocolate but not so hot that it will cause the chocolate to become grainy.
What’s the Difference Between Ganache and Frosting?
A ganache is made from a mixture of melted chocolate and cream. It is commonly used as a topping (similar to frosting) or as a filling. However, it’s too soft to pipe and should be a spreadable consistency.
Frosting, on the other hand, can be made with various ingredients depending on the type of frosting. It is commonly used as a topping or filling. Some types of frosting as stiffer and can be used to pipe, while others are softer and are made to be spreadable.
Can I Use Ganache as Frosting?
You can! You can pour it onto a cake. This is one of my favorite ways to dress up a bundt cake. You can also whip it for a more traditional sort of frosting.
How To Turn Ganache Into Frosting
Let the ganache cool to room temperature before continuing. At this point, you can either whip it into a light and fluffy frosting or chill it to desired consistency and then pipe it. It won’t be quite as firm as frosting, so it will be difficult to do any intricate piping with the ganache.
Does Chocolate Ganache Get Hard?
No, it doesn’t get hard. You can use it as a dip for fruit, like strawberries.
It firms up a bit as it sits, but it won’t harden the way a dipping chocolate or almond bark will.
How Do You Make Ganache Thicker?
To thicken ganache, add more chocolate. For a thinner ganache, use more cream.
How To Store
I recommend storing the ganache (or anything you use the ganache on) in the fridge.
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If you’ve tried this chocolate ganache recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
- 8 ounces good-quality chocolate chips1
- 1/2 cup heavy cream2
- Place the chocolate chips in a heat-proof bowl.
- Heat the cream over low heat until just simmering. Do not boil.
- Remove cream from heat and pour over chocolate chips.
- Place a piece of aluminum foil over the bowl and seal.
- Let the cream/chocolate chips sit for 5 minutes without stirring.
- Remove the foil.
- Stir until the chocolate chips have melted and mixture is smooth and well-combined.
- Let the ganache sit, uncovered, for 30 minutes, stirring occasionally, to set up before using.
- Using a quality chocolate chip makes a difference. Some cheap chocolate chips are made with extra fillers and binders that keep them from melting properly.
- Please do NOT substitute half-and-half.
- Nutrition values are estimates.