Printable recipe
Printable Recipe Card
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!
made it? tap the stars to add your rating!
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!
Want to save this recipe?Create an account for free to start your personal recipe box. Save any recipe by tapping the heart in the bottom right corner.
Join Now
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:
Comments
No Comments