How to Make a Chocolate Ganache
A simple chocolate ganache made by pouring hot cream and butter over chopped semi-sweet chocolate, with optional corn syrup and vanilla. Can be used as a sauce, dip, frosting, or filling.
Equipment
- Medium Heatproof Bowl
- Medium Saucepan
- Microwave-safe Bowl
- Whisk
- microwave (optional)
Ingredients
Ingredients
- 1 cupheavy cream
- 1 tablespoonsalted butter
- 8 oz.semi-sweet chocolatechopped
- 2 tablespoonscorn syrupoptional*
- 1/2 teaspoonvanilla extractoptional
Instructions
Instructions
- Put 8 oz. semi-sweet chocolate (chopped) into a medium heatproof bowl and set aside.
- Combine 1 cup heavy cream, 1 tablespoon salted butter and 2 tablespoons corn syrup (if using) in a medium saucepan. Heat over medium, stirring occasionally, until the butter is melted and small bubbles appear at the edges (just begins to simmer). Remove from heat immediately.
- (Microwave option) Or combine 1 cup heavy cream, 1 tablespoon salted butter and 2 tablespoons corn syrup (if using) in a microwave-safe bowl. Microwave on high for about 2 minutes, or until the mixture just begins to simmer and the butter is melted. Remove from microwave.
- Pour the hot cream mixture over the chopped chocolate so the chocolate is fully covered. Do not stir. Let sit undisturbed for 3 minutes.
- After 3 minutes, whisk the chocolate and cream in circular motions, starting from the center and working outward, until the chocolate is completely melted and the ganache is smooth and glossy.
- Whisk in 1/2 teaspoon vanilla extract, if using.
- For a sauce or dip: let the ganache cool about 10 minutes before using. For frosting or filling: let the ganache cool to room temperature, stirring often to cool evenly. If the ganache thickens too much or becomes grainy while you work, gently reheat in the microwave at 50% power in short 10–15 second bursts, stirring between bursts, until smooth.
Notes
To make the ganache extra smooth
Keep the ganache shiny even after being refrigerated
Keep the ganache flexible when it sets
Chocolate Sauce:Use almost immediately. Fabulous to drizzle on ice cream, waffles, pancakes or popcorn.
Chocolate Dip:Use almost immediately.. Dunkable delicious forchurros,cinnamon crisps,donuts, or pretzels.
Chocolate Ganache Cake:let ganache cool for 15 minutes. Place your cake on a wire rack over a rimmed baking sheet for easy cleanup. Pour the ganache evenly over the top of your cake (you may not use all of it). You can re-use the chocolate ganache that drips onto the baking sheet.
Chocolate Ganache Icing:let ganache cool to room temperature for about an hour, stirring often. Whip it with an electric mixer until increased in volume. Use the ganache immediately or it can thicken to the point it is unspreadable. See myChocolate Raspberry Cakein which I use ganache it in both the icing and the mascarpone filling.
Ganache Frosting:let ganache cool to room temperature for about an hour, stirring often. Beat ganache with 1 stick of softened butter, one tablespoon at a time, until creamy. Gradually beat in 2 cups of powdered sugar until smooth. If the ganache is too stiff, add a tablespoon of cream at a time until it reaches desired consistency.
Chocolate Glaze:prepare ganache as directed and let thicken slightly then pour or spread over cakes or brownies like in myChocolate Eclair CakeorChocolate Covered Strawberry Cake. I add additional corn syrup in my Chocolate Eclair Cake to keep the glaze pliable even after refrigerating.
Whipped Chocolate Ganache:whipped chocolate ganache can be used for truffles or filling. Let ganache cool to lukewarm, stirring often. You want it thickened but still soft so it doesn’t break or curdle. Beat with an electric mixture until light and fluffy but take care not to over-beat or it will become grainy.
Chocolate Ganache Piping:let ganache cool to room temperature, stirring often. Check the consistency – if it will hold a peak, then it is ready, if not then let it continue to cool and thicken. Place the ganache into a piping bag and pipe into truffles, cupcakes, etc.
Chocolate Ganache Cupcakes:let ganache cool to room temperature, stirring often. Insert a knife at 45 degrees approximately ¼ inch from the edge of each cupcake, and proceed to cut a cone shape. Remove cone and cut away all but the circular top – or just eat the bottom of the cone. Fill each cupcake with a heaping ½ teaspoon Ganache and replace Top. See myGerman Chocolate Cupcakes with Ganache Fillingfor an example and instructional photos.
Chocolate Ganache cheesecake:let ganache cool for 15 minutes then either remove springform and allow the ganache to run over the cheesecake edges slightly when you spread it evenly over the cheesecake with a spatula or back of a spoon, or you can keep the springform on and spread the ganache just to the edges like inChocolate Raspberry Cheesecake.
Hot Chocolate:whisk some Chocolate Ganache into hot milk for the most insanely delicious hot chocolate.
Keep the ganache shiny even after being refrigerated
Keep the ganache flexible when it sets
Chocolate Sauce:Use almost immediately. Fabulous to drizzle on ice cream, waffles, pancakes or popcorn.
Chocolate Dip:Use almost immediately.. Dunkable delicious forchurros,cinnamon crisps,donuts, or pretzels.
Chocolate Ganache Cake:let ganache cool for 15 minutes. Place your cake on a wire rack over a rimmed baking sheet for easy cleanup. Pour the ganache evenly over the top of your cake (you may not use all of it). You can re-use the chocolate ganache that drips onto the baking sheet.
Chocolate Ganache Icing:let ganache cool to room temperature for about an hour, stirring often. Whip it with an electric mixer until increased in volume. Use the ganache immediately or it can thicken to the point it is unspreadable. See myChocolate Raspberry Cakein which I use ganache it in both the icing and the mascarpone filling.
Ganache Frosting:let ganache cool to room temperature for about an hour, stirring often. Beat ganache with 1 stick of softened butter, one tablespoon at a time, until creamy. Gradually beat in 2 cups of powdered sugar until smooth. If the ganache is too stiff, add a tablespoon of cream at a time until it reaches desired consistency.
Chocolate Glaze:prepare ganache as directed and let thicken slightly then pour or spread over cakes or brownies like in myChocolate Eclair CakeorChocolate Covered Strawberry Cake. I add additional corn syrup in my Chocolate Eclair Cake to keep the glaze pliable even after refrigerating.
Whipped Chocolate Ganache:whipped chocolate ganache can be used for truffles or filling. Let ganache cool to lukewarm, stirring often. You want it thickened but still soft so it doesn’t break or curdle. Beat with an electric mixture until light and fluffy but take care not to over-beat or it will become grainy.
Chocolate Ganache Piping:let ganache cool to room temperature, stirring often. Check the consistency – if it will hold a peak, then it is ready, if not then let it continue to cool and thicken. Place the ganache into a piping bag and pipe into truffles, cupcakes, etc.
Chocolate Ganache Cupcakes:let ganache cool to room temperature, stirring often. Insert a knife at 45 degrees approximately ¼ inch from the edge of each cupcake, and proceed to cut a cone shape. Remove cone and cut away all but the circular top – or just eat the bottom of the cone. Fill each cupcake with a heaping ½ teaspoon Ganache and replace Top. See myGerman Chocolate Cupcakes with Ganache Fillingfor an example and instructional photos.
Chocolate Ganache cheesecake:let ganache cool for 15 minutes then either remove springform and allow the ganache to run over the cheesecake edges slightly when you spread it evenly over the cheesecake with a spatula or back of a spoon, or you can keep the springform on and spread the ganache just to the edges like inChocolate Raspberry Cheesecake.
Hot Chocolate:whisk some Chocolate Ganache into hot milk for the most insanely delicious hot chocolate.