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Easy Chocolate Ganache
Are you looking for an easy chocolate ganache recipe? It's actually incredibly quick and simple to make – and I've got a few extra tips to make it foolproof!
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Recipe details
Ingredients
- 1 cup heavy cream OR double cream for an extra-indulgent ganache
- 9 oz melting chocolate broken into pieces; dark is best, but semi-sweet or even milk chocolate work as well
Instructions
- Heat cream over medium heat just before boiling. Take off the heat immediately.
- Place chocolate in a heat-proof bowl, then pour the hot cream on top. Stir until the chocolate has melted and the ganache is glossy. Pour over a cooled cake, or let sit for 10-15 minutes until slightly thickened and spread-able. You can also chill it and then whip it with an electric mixer until big and fluffy – great for cupcakes!
Notes
If you want to use the ganache for a cake filling, use 1 ½ cups of cream with the 9oz of chocolate. Chill the ganache in the fridge for about an hour or until chilled, then whip with an electric mixer and use as a cake filling.
You can use whipped ganache in a piping bag to create beautiful decorations. You can also try using non-whipped ganache in a piping bag, but it needs to be chilled for around 20-30 minutes first.
I keep whipped ganache refrigerated for 1-2 days, non-whipped ganache for 3 days.
Nutrition is an estimate.
More recipe information
Step by step photos
And here’s what it looks like on a cake:
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