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Thick chocolate ganache on a spoon.
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How To Make Chocolate Ganache

Learn how to make silky, smooth Chocolate Ganache with just a few simple ingredients. Perfect for cakes, cookies, cheesecakes, truffles, drizzling, dipping, and more!
Course Dessert
Cuisine French
Keyword chocolate ganache
Prep Time 20 minutes
Total Time 20 minutes
Servings 1 recipe
Calories 684kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 6 oz high-quality semi-sweet or dark chocolate bars, finely chopped
  • 6 oz heavy cream, 3/4 cup
  • 1 Tbsp. unsalted butter, room temperature
US Customary - Metric

Instructions

  • Chop the chocolate: Using a large kitchen knife, finely chop the chocolate until you have very small, even-sized pieces. Then place the finely chopped chocolate in a clean, dry, heatproof bowl. I recommend using a glass bowl, do not use a plastic bowl.
    6 oz high-quality semi-sweet or dark chocolate bars
    Four images showing how to finely chop the chocolate on a wooden cutting board then placing the chocolate into a heatproof bowl.
  • Heat cream: Heat the heavy cream in a small saucepan until barely simmering with small bubbles around the edges (do not boil).
    6 oz heavy cream
    Warming the heavy cream in a small saucepan until it's simmering but not boiling.
  • Pour over chocolate: Pour the warmed cream over the chocolate, making sure it’s fully covered. Let it sit for 3 minutes without stirring. Start Timer
    Side-by-side image of pouring warm cream over chopped chocolate and setting a timer on the phone for three minutes to let it sit before stirring.
  • Stir: Stir slowly until smooth and glossy. It might not look right at first but just keep stirring and it will come together. :)
    Three images side-by-side showing mixing the warmed cream and chocolate together after letting it sit for three minutes.
  • Add butter: Stir in the butter until fully incorporated and silky.
    1 Tbsp. unsalted butter
    Side-by-side image of adding room temperature butter and stirring into ganache.
  • Adjust consistency based on use: Use immediately for a pourable glaze, let cool 10-15 minutes Start Timer for a thicker, spreadable consistency, or chill for a firmer texture (Like on top of cheesecakes!)
    Side-by-side image of pouring thin chocolate ganache over cake then showing the thickened up ganache in a large serving bowl.

Notes

Using high-quality chocolate makes all the difference in ganache since it’s the star ingredient. Chocolate bars work better than chocolate chips because they melt more evenly. I like to use a dark chocolate Ghirardelli bar or this semi-sweet bar.
Store leftover chocolate ganache in an airtight container in the refrigerator for up to 1 week. As it chills, it will become firm and fudge-like.
To use again, let it sit at room temperature until softened or gently warm it in short intervals in the microwave, stirring between each, until smooth and spreadable.
You can also freeze ganache in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
 

Nutrition

Serving: 1batch | Calories: 684kcal | Carbohydrates: 5g | Protein: 5g | Fat: 73g | Saturated Fat: 47g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 224mg | Sodium: 48mg | Potassium: 165mg | Sugar: 5g | Vitamin A: 2870IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 0.2mg