Chocolate ganache is incredibly easy to make! There are only two ingredients: chocolate and heavy cream. In this baking tips post, and I will show you two easy ways to make chocolate ganache!
What is Chocolate Ganache?
Chocolate ganache is essentially a rich chocolate sauce. It is very versatile and can be drizzled on cupcakes, dripped down the side of cakes, used as a sauce for cheesecake or ice cream, whipped up to make a chocolate frosting, or chilled to make chocolate truffles. The possibilities are endless.
There are only two ingredients in chocolate ganache: chocolate and heavy cream.
I use chocolate ganache in many of my cake and cupcake recipes, including my Candy Bar Cupcakes and Chocolate Caramel Turtle Cupcakes. You can also use it to make a drip cake like in my Chocolate Cake with Chocolate Buttercream!
Once you know how to make it, you will be drizzling it over everything.
Ingredients to Make Chocolate Ganache
There are just two ingredients in chocolate ganache: chocolate and heavy cream! You can use these ingredients in different ratios depending on what you are using the ganache for, but my general rule is 2:1 – 2 parts chocolate to 1 part heavy cream.
- Chocolate – I typically use chocolate chips. I prefer using a semisweet, bittersweet, or dark chocolate to make ganache. If you want to get super fancy, you can buy a good quality chocolate bar and chop it into small pieces as well. I say, why not skip a step and use chocolate chips?
- Heavy cream – Heavy cream is added to help melt the chocolate and gives the ganache the perfect consistency. You cannot substitute heavy cream with milk to make ganache. If you use milk, the chocolate will seize up due to the low fat content in the milk compared to the heavy cream.
Method 1: Microwave
One way to make ganache quickly and easily is to do it in the microwave. I typically make it in the microwave if I just need a small amount to drizzle on some cupcakes or to use as a drip for a cake.
- Combine 2 parts chocolate chips to 1 part heavy cream in a microwave-safe bowl. (ex. 1 cup chocolate chips to 1/2 cup heavy cream)
- Heat in the microwave for 30 seconds and stir. Repeat in 15 second intervals mixing in between each interval until the chocolate is melted.
- Stir the mixture until the chocolate is melted and it is smooth and shiny.
Method 2: Stovetop
This is the more traditional way to make chocolate ganache. I like to use this method when I am making a larger quantity of chocolate ganache to fill or frost a cake or to make truffles.
- Heat heavy cream in a saucepan over medium heat on the stovetop until it starts to gently bubble along the edges of the saucepan.
- Pour chocolate into a heat-proof bowl. Then, pour the hot cream over the chocolate. Allow the chocolate and cream to sit for a minute or two to melt.
- Stir until the chocolate is fully melted and it is smooth and shiny.
ow to use chocolate ganache
- Cakes/Cupcakes – Allow the ganache to cool slightly before drizzling it onto cakes and cupcakes so that it doesn’t melt the frosting. Simply pour the ganache into a disposable piping bag or sandwich bag with the corner cut off.
- Frosting – Allow the ganache to cool completely. It will become very thick. Using a stand mixer fitted with a whisk attachment or an electric hand mixer, whip the ganache on medium high speed until fluffy. Pipe this onto cupcakes or decorate a chocolate chip cookie cake!
- Chocolate truffles – Cool the ganache to room temperature and then chill. Using a spoon or a small cookie scoop, portion the firm ganache and roll into balls. Roll the truffles in your favorite toppings. Cocoa powder, coconut, chopped nuts, and sprinkles are popular choices.
Temperature
It is important to cool your chocolate ganache slightly before drizzling onto buttercream frosting so that it doesn’t cause the frosting to melt. Be sure to chill your frosted cakes or cupcakes before adding the chocolate ganache to prevent melting also.
Consistency
While you are working with your ganache, if it is too runny, then chill it in the refrigerator for a few minutes to thicken it up. If the ganache becomes too thick, microwave it for 10 second bursts, stirring in between until you achieve the right consistency. You can also add a bit more heavy cream or chocolate chips to play with the consistency.
Storing
If you have leftover ganache, store it in an airtight container in the refrigerator for up to 2 weeks. To use, reheat in the microwave in 15 second intervals, mixing in between. You can also submerge the container into hot water to melt the ganache as well.
Comments & Reviews
Hi there! I’ve recently found your website and I’d like to thank you for all the fantastic recipes and tips! What I’d like to ask is about the ganache – what quantities are needed to use it instead of buttercream to frost a cake? I know it would need to be fairly thick and set quite hard so not sure of amounts to use. Thanks very much. Linda x
Hello there Linda! Thank you! I’m thrilled to hear you found my blog! It would depend on the size of your cake and how many layers there are. I would say a good starting off point would perhaps be about 4 cups chocolate to 2 cups cream. That should frost a 3 layer, 7 to 8 inch cake. 🙂