Chocolate ganache is a versatile and delicious treat that can be used in countless ways. This simple recipe combines the richness of semi-sweet chocolate morsels with the creaminess of heavy cream to create a luxurious chocolate sauce that's perfect for frosting cakes, as a truffle filling, or as a topping for ice cream.
Why You'll Love This Recipe
You can easily customize this basic chocolate ganache recipe by adding your favorite flavorings, such as, peppermint extract, Baileys, or amaretto. These additions will give your ganache a unique and indulgent twist.
With its simple preparation and endless possibilities, chocolate ganache is a must-have for any chocolate lover.
- Silky smooth texture: This ganache is pure decadence, cascading over cakes, brownies, or even fresh fruit like a luxurious chocolate waterfall.
- Versatility galore: This ganache is your canvas for creativity! Drizzle it, spread it, pipe it, or dip it – it's perfect for topping cupcakes, filling cakes, or even enjoying solo with a spoon (we won't judge!).
Ingredients You'll Need
You probably have the ingredients in your pantry and refrigerator already! With this easy and versatile recipe, you can create a delicious and decadent chocolate ganache that will impress your friends and family.
- Semi Sweet Chocolate Chips
- Milk Chocolate Chips
- Heavy cream
How To Make Chocolate Ganache
This ganache recipe actually doubles as a decadent hot fudge sauce also! It thickens up on ice cream wonderfully.
Heat The Heavy Cream
- Measure out your chocolate chips into a medium sized bowl and set aside.
- Heat the heavy cream in a bowl in the microwave or on the stove top in a saucepan. Stir frequently and remove before it boil or scorches.
- Pour the hot heavy cream into the bowl of chocolate morsels.
Melt The Chocolate Chips
- Cover the bowl with plastic wrap and let sit for 10 minutes for the chocolate to melt.
- Uncover and stir the mixture gently until it all comes together.
Adjust Ganache Consistency
Depending on what you plan to use your ganache for, you may want it thicker or thinner.
To Thin Down Ganache
- Stir in a little more cream. The more liquid you add, the thinner the ganache will be.
- For temporary thinning, warm the ganache. Heating the ganache will make it thinner.
To Thicken Ganache
- Use some more chocolate. The more chocolate you add, the thicker the ganache will be.
- For temporary thickening, chill the ganache.
Top Tips When Making Chocolate Ganache
- Use high-quality chocolate. The better the chocolate, the better the ganache will taste.
- Fill 4 oz jars while still fluid, this ganache makes a luscious gift as Bailey's Hot Fudge Sauce!
Substitutions and Variations
Try adding your favorite flavored coffee syrup or ½ teaspoon of flavoring extract for different flavors.
- You could use white chocolate chips, or all semi sweet chocolate chips for different chocolate intensities. White chocolate ganache would be beautiful dripping down a dark chocolate cake! Or, as a white chocolate sauce.
- Additionally, homemade jars of chocolate ganache make some of the best housewarming gifts for friends and family. Pour into small jars while still fluid and seal with a gift tag.
Serving Suggestions
The consistency for this chocolate ganache should be a glossy, shiny, smooth chocolate mixture. When thinned, it is perfect for making the icing drips along the edge of a cake. Thickened, it is a filling or a frosting for cakes, macrons, and other desserts.
Chocolate ganache is divine as a hot fudge sauce on ice cream and other desserts like our Turons, or Banana Lumpia, or for fruit and cookie fondue.
Some additional ways to use this ganache:
- Drizzled over cake or cupcakes
- Dessert Fondue with fruit and mini cake squares.
- Used as a filling for truffles or other candies
- Spread on cookies or brownies
- Made into frosting or glaze
Storage and Reheating
- To refrigerate this ganache, simply place it in an airtight container and store it in the refrigerator for up to 1 week.
- When you are ready to use the ganache, simply let it come to room temperature before using it. You can also warm it up slightly in the microwave or over a double boiler.
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- Starbucks Birthday Cake Pop Recipe
- Oreo Cookies Ice Cream
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- Classic Panettone Bread
- Banana Chocolate Chip Sheet Pancakes
- Auntie Anne's Cinnamon Pretzel Bites
Frequently Asked Questions
Ganache is a rich, creamy chocolate sauce or glaze made by pouring hot cream over chocolate and letting it sit for a few minutes before stirring until smooth. It can be used as a filling for truffles or other candies, or as a frosting or glaze for cakes and cupcakes.
The most common ratio of chocolate to cream for ganache is 2 parts chocolate to 1 part cream. However, you can adjust this ratio to your liking. If you use more chocolate, the ganache will be richer, thicker, and more intense. If you use more cream, the ganache will be lighter, thinner, and sweeter.
Yes, you can make chocolate ganache with milk. In fact, it is a great way to make a lighter, more delicate ganache that is still rich and flavorful.
Yes, ganache can be refrigerated. In fact, it is a good idea to refrigerate ganache if you are not going to use it right away. This will help to keep it from spoiling.
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Easy Chocolate Ganache
Ingredients
- 1 cup Semi sweet chocolate chips
- 2 cup Milk chocolate chips
- ⅛ cup heavy cream
Instructions
- Measure out the chocolate chips into a glass bowl, and set aside1 cup Semi sweet chocolate chips, 2 cup Milk chocolate chips
- Warm the heavy cream in a bowl in the microwave, or in a sauce pan on the stovetop. Remove from heat before is scorches or boils.
- Pour heated heavy cream over the chocolate chips
- Cover with plastic film wrap and let sit at room temperature for 10 minutes.
- Remove the plastic and slowly stir the mixture together with a rubber spatula.⅛ cup heavy cream
- Keep stirring until the ganache comes together.
- Pour the ganache into pretty 4 or 8 oz jars to store.
Notes
- For a pour-able ganache to use as a cake drizzle: Add to piping bag once ganache is the consistency of a thick syrup.
- For thick ganache to use on a cake: Place ganache in fridge to fully cool and it will become a thick mixture that is pipeable. Leave in fridge a minimum of 45 minutes or until it's the consistency you would like to pipe with. Add to piping bag when it reaches the consistency you prefer.
- Did you know you can whip ganache? Yes, when it is in a still thin, but slightly thickened consistency, set it under your stand mixer on medium high and whip it. You can fill a pastry bag and pipe it with a star tip as a decorative trim on cookies and cakes!
Elly
Does the alcohol get cooked out. I want alcohol left in for a espresso coffee bomb😀🙏🏼
Kelly Bloom
yes, any alcohol in the Bailey's stays, as it doesn't get hot enough to cook it out.
Kelly Bloom
Yes, the alcohol evaporates out from the heat of the cream.
Dahn
This sounds so decadent! Love it.
Kelly Ayers
from one Kelly to another, thanks for sharing this recipe! It's exactly what I was looking for to make filled chocolate candies.