This smooth, rich chocolate ganache is the perfect topping for so many decadent desserts. And it’s surprisingly easy to make!
Why You’ll Love This Recipe
If you’ve ever tried chocolate ganache, you know how fabulously rich and creamy it is. Kind of like a cross between hot fudge and truffle filling.
And actually, you could use it for both, depending on how thick you choose to make it. Chocolate ganache is such a versatile chocolate topping and filling that’s it’s worth knowing how to make.
I made this today and loved it! Super simple!
Chelsea
The good news is, it’s so simple to make and only uses two ingredients. It’s one of those special touches that will give all of your desserts a gourmet flare. Or as I like to say, “It’s easy, but elegant.”
Chocolate ganache is most often used as a topping, like in my Decadent Brownie Pie recipe. But I certainly won’t blame you if you choose to eat it straight from the bowl with a spoon.
A typical ganache recipe, which is perfect as a thick glaze or layer cake filling, uses equal parts chocolate and cream. If you want to make a thicker, truffle-like filling, use 2 parts chocolate to one part cream.
And if you’re looking for a thinner, more pourable glaze, use 1 part chocolate to 2 parts cream. This version is perfect as a hot fudge-style topping for ice cream.
You want to make sure your cream is hot enough to melt your chocolate. I usually heat mine until it just starts to simmer. This will happen more quickly and easily if your chocolate is well chopped.
I often use chocolate chips to make ganache. I wouldn’t recommend using chocolate pieces much bigger than that. But even larger chunks of chocolate would probably melt eventually.
The point is, this recipe is pretty hard to mess up. It’s super simple, uses few ingredients, and is something everyone should learn how to make!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Heavy whipping cream
- Chocolate
Perfect Chocolate Ganache
Ingredients
- 1 cup heavy whipping cream
- 8 ounces semisweet chocolate chopped
Instructions
- In a small saucepan, bring cream to a simmer and bubbles are just starting to form around the edges of the pan.
- Remove from the heat; whisk in chocolate until smooth and shiny. Cool to room temperature.
- Store at room temperature for up to 2 days, or in the refrigerator for up to 3 weeks. Bring to room temperature before using.
Video
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12 comments
Scotlyn Howell
How can I thicken it up?
Karen
I made this with the ganache and it was wonderful!!! Everyone loves it! My question is, can I make this cake in a 9×13” cake pan instead of a Bundt pan?
Barbara Bruining
This is my favorite favorite favorite cake of ALL time! Even without the icing, just a sprinkling of powdered sugar is enough. I even do cupcakes 2 dz. My mistake, which I keep in now, is 2/3 cup milk added to the batter I know it’s supposed to be for the icing but I goofed, it turned out extremely moist and delicious, so I keep it in.
Jeannette Shields
Would this work using Lindt (or another brand) of dark chocolate…or should I use Ghirardelli’s dark chocolate chips (if they sell them. I’m used to buying semi sweet chips, so I don’t know!
Thank you!
Dina Ross
Just finished making this to drizzle over a brownie tower birthday cake for my daughter. Death by chocolate!❤
Stephanie
I Plan to pour this on top of a cake and have it drip down the sides. Can I keep it in the refrigerator afterwards or will the ganache crack? It’s my first time using it. 🙂
Thank you!
Danelle
It shouldn’t crack in the refrigerator.
DG
I’ve had this recipe saved for a few years now. It’s my family’s favorite go-to chocolate cake. It even won a best dessert trophy at a friend’s annual Halloween party last year! It’s a very versatile recipe as well, I’ve added brown sugar to the cake and left off the ganache and powdered with icing sugar. I’ve also added expresso powder into the cake mix which gives it a great flavor – makes the chocolate rally POP. I even made this for a birthday cake and added chocolate covered strawberries as decoration. It looked store bought and was delicious.
Kathy Goulden
It was indeed easy to do. The taste was YUM! Used this with your chocolate bundt cake….HEAVEN.
Glenda
I bought regular whipping cream (not heavy). Do you think it will still be ok? Or should I go back to store?
Danelle
I think it will be fine!
Chelsea
I made this today and loved it! Super simple!