Easy chocolate ganache

    15 min

    Whipping cream and plain chocolate are all you need for this basic yet still supreme chocolate ganache! Make it thick enough to use as a chocolate filling or icing, or thin enough to drizzle over a cake as a glaze. Use good quality chocolate, and get ganaching!

    122 people made this

    Serves: 16 

    • 475ml whipping cream
    • 570g plain cooking chocolate

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Chop the chocolate into small pieces and place it in a large stainless steel bowl.
    2. In a large, high-sided saucepan heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.
    3. Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.

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    Reviews in English (53)


    Ganache recipes can vary greatly in chocolate to cream ratios - this version falls somewhere in the middle and is great! To simplify the process, I chop the chips in my food processor until they resemble fine crumbs. Then I heat the cream in a heavy bottomed saucepan until it just starts to bubble around the edges, pour the hot cream down the feed tube of the food processor, and give it a whirl... in seconds you have wonderful ganache. I should mention that chocolate chips contain stabilizers that allow the chips to keep their shape while warm, and those stabilizers don't melt down smoothly like chocolate does, so for a smoother finished product, I strain the warm ganache through a fine mesh strainer (this is not a necessary step, but will give more professional results). Use this ganache warm as a pourable glaze, let it cool to room temp (over night) and use like a standard frosting, or chill until firm and whip with a heavy stand mixer until it's lighter in color and spreadable. You can even use this ganache to make authentic chocolate truffles - just roll the chilled ganache (unwhipped) into balls and coat with cocoa powder, chopped nuts, or whatever. One more helpful hint: if you use this ganache to "frost" a cake, make sure the cake is brought to room temp before you try to cut it (using a hot knife). For added depth of flavor, try adding some liquor, vanilla, brewed coffee, or even coffee powder into the warm ganache mixture.  -  23 Jan 2007  (Review from Allrecipes US | Canada)


    Good stuff. I was looking for a chocolate filling to use in a layer cake and appreciated the tip that you could whip ganache to transform it into filling. I found the ratio of chocolate to cream to be a bit high for a cake filling, so I added extra cream to yield a creamier texture. The result was a truffle-like filling. Delish! It's been said before, but do buy the best bittersweet chocolate you can. I used standard bittersweet baking squares and found I had to add a few tablespoons of powdered sugar to cut down on the bitterness. This basic recipe lends itself to personalization, whereby you could play with different flavored extracts to customize a flavor. But it's great as is!  -  19 Jan 2004  (Review from Allrecipes US | Canada)


    awesome. i love this, so easy but tastes amazing. however it doesnt really like to be refrigerated and re-incarnated in a double boiler. Iwould make when you want to use it.  -  26 Dec 2006  (Review from Allrecipes US | Canada)