Chocolate Ganache Recipe
This silky, sweet, and creamy Chocolate Ganache Recipe is the easiest way to turn a simple treat into an indulgent dessert—no oven needed and utterly decadent.
Ingredients
- 8 ounces semisweet or bittersweet chocolate finely chopped (e.g., Ghirardelli 60% cacao or Valrhona)
- 1 cup heavy cream (or full-fat coconut cream for dairy-free)
- 2 tablespoons unsalted butter room temperature (optional)
- 1 teaspoon pure vanilla extract adds depth—don’t skip
- Pinch salt balances sweetness
Instructions
- In a small saucepan over medium heat, gently heat the heavy cream until tiny bubbles form around the edges—keep an eye on it, you don’t want a full boil.
- Place the chopped chocolate in a heat-proof bowl. Pour the hot cream over it. Let it rest for 2 minutes so the chocolate softens.
- With a silicone spatula, stir slowly from the center outward until glossy and smooth. Add butter and salt, stirring until fully melted.
- Stir in vanilla. Taste and adjust—add a teaspoon of simple syrup if you prefer sweeter ricochets on your tongue.
- For drizzle-ready ganache, use immediately while warm. For a spreadable frosting, let it cool at room temperature until spreadable, about 20–30 minutes—stir occasionally for even texture.
Notes
I learned that using room-temperature butter rather than cold gives the ganache a silkier sheen. If the mixture seizes (looks grainy), add a tablespoon of hot cream and whisk vigorously. A heat-proof bowl placed over gently simmering water (double boiler) keeps temperature control precise—just don’t let the water touch the bowl. For an even glossier finish, strain ganache through a fine mesh sieve before cooling.
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