stovetop30 minuteschocolate

Chocolate Ganache

Name: Chocolate Ganache
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12 servings (2 tablespoons each)
Ingredients: 8 oz semi-sweet chocolate baking bars, finely chopped (or chocolate chips); 1 cup heavy whipping cream (36% fat)

This classic chocolate ganache is quick to prepare and incredibly versatile, ideal for glazing cakes, filling pastries, or piping as decoration.

Recipe by Natashas Kitchen

From YouTube · Feb 12, 2024

Watch on YouTube

This classic chocolate ganache is quick to prepare and incredibly versatile, ideal for glazing cakes, filling pastries, or piping as decoration.

5 min, estimated

Prep time

10 min, cream heating; estimated

Cook time

15 min, estimated

Total time

12 servings (2 tablespoons each)

Yield

Ingredients

2 ingredients

Adjust servings

Servings: 126 to 24

Ingredients and nutrition update together

Per serving175 kcal

Fat: 14g
Carbs: 10g
Protein: 2g

Whole recipe (12 servings): 2100 kcal

8 oz semi-sweet chocolate baking bars, finely chopped (or chocolate chips)
1 cup heavy whipping cream (36% fat)

Method

4 steps

Bring the heavy whipping cream just to a simmer in a small saucepan, stirring occasionally. Remove it from the heat as soon as it simmers and pour it over the chopped chocolate. Swirl the bowl so all the chocolate is covered.
Cover the bowl and let the chocolate sit undisturbed for 5 minutes.
Remove the cover and stir or swirl from the center outward with a silicone spatula until smooth. Avoid overmixing.
For a glaze, let the ganache stand at room temperature for about 15 minutes until it thickens slightly, then pour. For a filling or frosting, cool it, cover, and refrigerate until firm. For whipped ganache, refrigerate for about 2 hours, then whip until light and fluffy.

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Recipe notes

Helpful tips

Measure the chocolate and cream accurately; the creator describes them as equal-weight amounts.
Use 36% fat heavy cream for a pourable ganache; 40% fat cream makes a thicker ganache.
Stir with a silicone spatula rather than a whisk to avoid adding excess air.

Equipment

Small saucepan
Heat-resistant mixing bowl
Silicone spatula

Storage

Cool completely. Cover and store at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze for up to 3 months. Thaw in the refrigerator.