Smooth, glossy, and velvety with a thick pourable consistency.
This rich chocolate ganache is the ultimate indulgence, perfect for topping cakes, filling pastries, or simply enjoying by the spoonful. With just two ingredients, it delivers a velvety texture and deep chocolate flavor.
Why you'll want it now — Luxuriously rich chocolate flavor that's irresistibly smooth.
Why this recipe works
The combination of heavy cream and high-quality chocolate creates a smooth, glossy ganache that sets perfectly. Heating the cream just to a simmer ensures the chocolate melts evenly, resulting in a silky texture.
Equipment
medium heatproof bowl
small saucepan
whisk
spatula
How to make it
Place the chopped chocolate in a medium heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes to allow the chocolate to melt.
Gently whisk the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
Allow the ganache to cool at room temperature for about 30 minutes, or until it reaches the desired consistency for spreading or pouring.
Enjoy the rich, decadent flavor of this chocolate ganache on your favorite desserts. Its smooth texture and deep chocolate taste make it a must-have for any baker's repertoire.
How you'll know it's ready
The ganache is ready when it's smooth, glossy, and thick enough to coat the back of a spoon without dripping.
Convection oven? (and if you don't have one)
No oven needed for this recipe, so the type of oven doesn't matter here.
Frosting, filling & glaze notes
The ganache should be smooth and glossy, with a thick pourable consistency that can easily coat a cake or be whipped for a thicker texture.
Troubleshooting
If the ganache is too thin, let it cool longer until it thickens.
If the ganache splits or becomes grainy, gently reheat it over a double boiler while whisking until smooth.
If the ganache is too thick, gently warm it to achieve a pourable consistency.
If the chocolate doesn't fully melt, ensure the cream is hot enough before pouring.
Storage
Store in an airtight container in the refrigerator for up to 1 week. Reheat gently before using.
Make ahead
Make the ganache up to 3 days in advance and store in the fridge. Reheat gently to use.
Variations
Add a tablespoon of unsalted butter for extra shine and richness.
Infuse the cream with a vanilla bean or a pinch of espresso powder for added depth.
Use milk chocolate for a sweeter, creamier ganache.
Stir in a tablespoon of liqueur like Grand Marnier or Bailey's for a flavored twist.
Frequently asked questions
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate for a sweeter ganache. Adjust the cream amount slightly if needed to achieve the desired consistency.
How do I fix split ganache?
Gently reheat the ganache over a double boiler while whisking until it becomes smooth again.
Can I freeze chocolate ganache?
Yes, you can freeze ganache in an airtight container for up to 3 months. Thaw in the refrigerator and reheat gently before using.
How do I make the ganache thicker?
Let it cool longer at room temperature, or refrigerate it until it reaches the desired consistency.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
