Easy Chocolate Ganache
This Easy Chocolate Ganache is SO RICH and VERSATILE! With just three ingredients, create a glossy, luscious topping or filling for any dessert in minutes.
Equipment
- Heatproof bowl
- Small saucepan
- Whisk or spatula
- Measuring cups and spoons
Ingredients
- 4 ounces semi-sweet chocolate chopped
- ½ cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Measure out 4 ounces of semi-sweet chocolate, ½ cup of heavy cream, and 1 tablespoon of unsalted butter. Chop the chocolate into small pieces if needed to help it melt evenly.
- In a small saucepan over medium heat, pour in the heavy cream. Stir occasionally until it just begins to simmer with bubbles forming around the edges, but do not let it boil.
- Remove the cream from heat and immediately pour it over the chopped chocolate in the heatproof bowl. Let it sit for about 2 minutes to soften the chocolate.
- Add the tablespoon of unsalted butter to the chocolate mixture. Using a whisk or spatula, stir gently until the mixture is fully combined, glossy, and smooth without lumps.
- Allow the ganache to cool slightly before using. Use warm as a pourable sauce or let it thicken for spreading. Reheat gently if it becomes too thick.
Notes
- Use high-quality semi-sweet chocolate for the best flavor and texture.
- Customize flavor by adding vanilla extract, espresso powder, or citrus zest.
- Store leftover ganache in an airtight container in the refrigerator for up to one week.
- Reheat gently to restore pourable consistency if ganache becomes too thick.
- You can freeze ganache for up to three months; thaw in fridge before reheating.