This easy chocolate ganache recipe is perfect for filling or topping cakes, cupcakes, and other desserts. Made with just three simple ingredients – dark chocolate, heavy cream, and butter (optional) – this ganache is rich, smooth, and decadent. Double boiling the ingredients ensures a perfectly melted and emulsified mixture. Adjust the thickness by chilling in the fridge until desired consistency is reached. Perfect for frosting chocolate cakes, creating drip cakes, or simply enjoying as a...
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Double boil all ingredients until melted and smooth.
Let it cool at room temperature.
If you want your ganache slightly thicker, put it in the fridge until you get the desired texture.
For a shinier ganache, use high-quality dark chocolate.
If the ganache is too thick, add a tablespoon of warm cream to thin it out.
If the ganache splits, add a tablespoon of warm milk and whisk vigorously until it comes back together.
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate, but the ganache will be sweeter and less intense in chocolate flavor. Adjust the amount of butter accordingly.
How long can I store the chocolate ganache?
You can store the chocolate ganache in an airtight container in the refrigerator for up to a week. Allow it to come to room temperature before using.
Can I freeze the chocolate ganache?
Yes, you can freeze the chocolate ganache for up to 2 months. Thaw it in the refrigerator overnight before using. You may need to re-whisk it to restore its smooth texture.
What can I use chocolate ganache for?
Chocolate ganache is a versatile recipe for filling or topping cakes, cupcakes, pastries and even as a sauce.
Why is my ganache grainy?
This can happen if the chocolate seizes while melting. Make sure the bowl you're using for the double boiler doesn't touch the water, and stir gently while the chocolate is melting. Adding a tablespoon of liquid (cream or milk) may help smooth it out.
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