How To Make Chocolate Ganache
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!
- 4 ounces (113 grams) semi-sweet chocolate
- 1/2 cup (120 ml) 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 (or a glass measuring cup) and heat in the microwave for 45 seconds to 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 to 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 completely before using on a dessert.
Store ganache in an airtight container in the refrigerator for up to 4 days. If needed, warm in the microwave or allow to come to room temperature before using it.
Freezing Instructions: Ganache will freeze well for up to 3 months in a freezer bag/container. Thaw overnight in the refrigerator.
To make chocolate ganache frosting: Once you've mixed up the ganache, transfer it to the refrigerator to chill for 1 hour. Then, remove it from the refrigerator and beat it with an electric mixer until it's thickened, fluffy, and lightened in color.
Semi-Sweet Chocolate: I prefer to use Bakers or Ghirardelli semi-sweet chocolate. You can also use 2/3 cup of semi-sweet chocolate chips to make this ganache.
To use white chocolate: For a drip similar to the 1:1 ratio in this post, use 6 ounces of white chocolate (or 1 cup of white chocolate chips) and 1/3 cup (80 ml) of heavy whipping cream.