There’s a moment in every baker’s journey when they first make ganache and realizes: “Oh, this is magic.” This simple emulsion of chocolate and cream is the foundation of so many French desserts—from truffles to cake fillings to glazes. What looks like it could never come together suddenly transforms into the most silky, luxurious substance. I’ve made thousands of batches in my career, and that moment of transformation still feels like alchemy every single time.
Quick Look
| Prep | Cook | Total | Yield | Level |
|---|---|---|---|---|
| 5 min | 5 min | 2+ hours | ~2 cups | Surprisingly simple |
Why You’ll Love This Recipe
- Only 2 ingredients:Â Chocolate and cream are all you need for pure magic.
- Endlessly versatile:Â Use it as frosting, filling, truffles, or sauce.
- The texture is divine:Â Silky, smooth, and deeply chocolatey.
- Professional results at home:Â This is exactly how French patissiers make it.
Grab These
- 8 oz (225g) high-quality dark chocolate (55-70%), finely chopped
- 1 cup (240ml) heavy cream (35% fat)
- Pinch of sea salt (optional, but enhances flavor)
Let’s Make It
Place your finely chopped chocolate in a medium heatproof bowl. The finer you chop, the easier it will melt.
Heat the cream in a small saucepan over medium heat until it just begins to simmer. You’ll see small bubbles forming around the edges. Do not let it boil vigorously.
Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes without stirring. This allows the chocolate to gently melt from the bottom up.
Starting from the center, slowly whisk the mixture until it becomes smooth, glossy, and emulsified. If using, add the pinch of salt at this stage.
For a pouring consistency, use it immediately. For a spreadable frosting or truffle consistency, let it cool at room temperature for 2-4 hours, or refrigerate for 30-60 minutes, stirring occasionally.
Nutritional Facts (Per 2 Tablespoons)
| Nutrient | Amount |
|---|---|
| Calories | ~ 120 kcal |
| Fat | 10g |
| Carbohydrates | 8g |
| Sugar | 6g |
| Protein | 1g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Milk Chocolate Ganache:Â Use milk chocolate and reduce cream to Âľ cup.
- White Chocolate Ganache: Use white chocolate and reduce cream to ½ cup.
- Flavored Ganache:Â Infuse the cream with orange zest, lavender, or tea before heating.
- Liqueur Ganache:Â Stir in 1-2 tbsp of Grand Marnier, rum, or whiskey after emulsifying.
Serving Ideas
- Whipped as frosting for cakes and cupcakes
- Poured warm over cakes for a glossy glaze
- Cooled and rolled into truffles
- As a decadent hot fudge sauce (thin with extra cream)
Storage & Reheating
- Storage:Â Store in an airtight container in the refrigerator for up to 2 weeks.
- Reheating:Â Gently reheat in 15-second intervals in the microwave, or over a double boiler, stirring frequently.
My Two Cents
- Pro-Tip: The quality of your chocolate determines the quality of your ganache. Use the best chocolate you can afford—it should taste good enough to eat on its own.
You Asked, I’m Answering
Q: My ganache split and looks grainy! Can I fix it?
A: Yes! Add 1-2 tablespoons of warm cream and whisk vigorously. If that doesn’t work, blend it with an immersion blender.
Q: Why does the chocolate-to-cream ratio vary so much in recipes?
A: The ratio determines the final consistency: equal parts for spreadable frosting, 2:1 chocolate to cream for firm truffles, 1:1 for pourable glaze.