Learn how to make chocolate ganache with this easy tutorial. You only need chocolate, heavy whipping cream, a microwave, and 5 minutes to make this simple ganache recipe!
I feel like chocolate ganache sounds like a difficult or fancy thing to make. Is that just me? Honestly, chocolate ganache is really simple to make and only requires two ingredients: chocolate and heavy whipping cream.
You can also adjust the ratio of chocolate and heavy whipping cream, depending on what you’re wanting to make with it. In this post I’ll be showing you how to make a 1:1 ratio of ganache, which is perfect for topping on ice cream pies, cheesecakes, drizzled over ice cream, and so much more.
I’ll explain more about adjusting the amount of each ingredient at the bottom of the post. So, let’s get started!
You’ll start out with some semi-sweet chocolate that’s been roughly chopped into smaller pieces. I really like Bakers brand chocolate bars, but Ghirardelli is a great option too.
You don’t have to perfectly chop the chocolate, just make sure the pieces aren’t too large so they’ll melt easily. The pieces of chocolate kind of look big in this picture, but that’s actually a small bowl and whisk.
Then, you’ll warm up 1/2 cup of heavy cream or heavy whipping cream. I typically just use the microwave to heat up the heavy whipping cream because it’s easier, but you can use the stove too. If you’re using the microwave put it in for 45 seconds-1 minute, but keep a close eye on it!
Every microwave is different, you just want it to be nice and warm but not super hot and bubbling over. Once it’s heated, you’ll pour it right over the chopped chocolate.
Then, you’ll let it sit for about 2-3 minutes so the warm heavy whipping cream can melt the chocolate.
And finally, you’ll whisk it until it starts to come together. It helps to start out slowly whisking in the middle of the bowl and whisking in one direction the whole time.
Here’s a visual of what it will look like as you’re whisking the mixture. Just make sure to keep whisking until the mixture comes together into a nice silky, smooth chocolate ganache.
And that’s it. I told you this was easy, right? This recipe is a 1:1 ratio for chocolate ganache, which means that you’re using 4 ounces of semi-sweet chocolate and 4 ounces of heavy whipping cream. This picture is of the ganache while it’s still warm, once it cools it will thicken.
This recipe is perfect if you’re looking for a thicker glaze. I used this particular recipe to drizzle over these cupcakes.
Here’s another visual of what this ganache will look like on an ice cream pie.
You can also use a 2:1 ratio (8 ounces chocolate and 4 ounces heavy whipping cream) for homemade truffles. Or you can use a 1:2 ratio (4 ounces chocolate and 8 ounces of heavy whipping cream) for a much thinner ganache that you can pour.
- 4 ounces semi-sweet chocolate
- ½ cup heavy whipping cream
- Chop the chocolate and add it to a large heatproof bowl. Set aside.
- Pour the heavy whipping cream into a microwave safe bowl (I like to use a glass measuring cup) and heat in the microwave for about 45 seconds-1 minute. Make sure to keep an eye on it so it doesn't bubble over in the microwave.
- Pour the warm heavy whipping cream over the chocolate and let it sit for 2-3 minutes. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined.
- Allow to cool for about 10-15 minutes before using on a dessert. If you want to use this as more of a "frosting" allow to cool completely first.