How to Make a Chocolate Ganache

This Chocolate Ganache is SO VERSATILE! A rich, velvety sauce perfect for glazing, filling, or frosting your favorite desserts.

Prep Time 10

Cook Time 5

Total Time 15

Course Dessert

Cuisine American

Servings 6 servings

1 cup heavy cream the base that creates the silky texture
1 tablespoon salted butter adds richness and a smooth mouthfeel
8 oz semi-sweet chocolate, chopped the star of the show, providing that deep chocolate flavor
2 tablespoons corn syrup optional, helps to create a glossy finish
1/2 teaspoon vanilla extract optional, enhances the chocolate flavor with a hint of warmth

Gather all your ingredients and ensure your chocolate is chopped into small, uniform pieces to melt evenly.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes to soften and melt the chocolate.
Using a whisk or spatula, gently stir the mixture until smooth and glossy. Add corn syrup and vanilla extract if using, stir until combined.
Add small pieces of salted butter to the ganache and stir until fully melted and incorporated.
Let the ganache cool at room temperature to thicken. Refrigerate if you need it to set further before using.

Always use high-quality chocolate for the best flavor.
If ganache is too thick, add a splash of warm cream to loosen it.
Store leftover ganache in an airtight container in the refrigerator for up to one week.
Reheat gently in the microwave or over a double boiler before use.

Keyword Chocolate, Easy, Ganache, Quick, Versatile