Learn How to Make Chocolate Ganache with these simple instructions! It's luscious and chocolatey, and takes just 2 ingredients. It can be used as a dip, dessert topping, filling or use it to make whipped ganache frosting!
8ouncesquality bittersweet or semi-sweet chocolate barsdo not use chocolate chips as they have stabilizers and don't melt properly; see notes
1cupheavy cream or heavy whipping creammay sub with full fat coconut milk
Instructions
Using a serrated knife, finely chop the chocolate bars (into 1/4" pieces or smaller) and place it in a medium heatproof bowl. The finer the chocolate is chopped, the easier it will melt.
8 ounces quality bittersweet or semi-sweet chocolate bars
Heat the cream in a small saucepan over medium heat just until it starts to simmer around the edges and smoke is coming off the top. Remove from heat and pour the hot cream over the chopped chocolate. Submerge any bits of chocolate in the cream and let stand 1-2 minutes or until softened.
1 cup heavy cream or heavy whipping cream
Once the chocolate has softened, stir the mixture slowly until it's smooth and emulsified, about 1-2 minutes. If there are any stubborn bits of chocolate that won't melt, place the bowl in the microwave and heat at 50% power for 15-20 second intervals, stirring slowly in between until smooth. Do not overheat as the ganache can break.
At this point the chocolate ganache is thinner and can be used as a dip or topping for brownies and cakes, or as a drip. Once cooled, chill in the refrigerator for 2 hours until it is thick enough to use as a filling for cakes and tarts or prepare whipped ganache frosting! See notes for more information.
Notes
Pro tip: Use good quality pure chocolate or baking wafers with a minimum of 50% cocoa content. Bittersweet chocolate is less sweet and intensely chocolatey, while semi-sweet is a good balance of chocolate flavor and sweetness. I like using 4 ounces bittersweet and 4 ounces semi-sweet for my ganache. While chocolate chips can be used in chocolate ganache, they don't have the proper meltability due to the addition of stabilizers, which can result in a grainy or less smooth ganache.
Whipped ganache frosting: For best results, use semi-sweet chocolate only for whipped ganache as it has a silkier consistency. Cool the ganache completely, then beat it for 4-5 minutes with a mixer like you would whipped cream. It will become fluffy and lighter in color, and is perfect as a frosting for cakes! The frosting will harden so its best softened at room temperature before serving.
Troubleshooting. Is the ganache lumpy, grainy or did it separate? See the FAQ's section in above in the post. It can be repaired!
Storing. Store chocolate ganache in an air tight container in the refrigerator for up to one week. To soften it up, heat at 50% power in the microwave for 15-20 seconds intervals, stirring in between until smooth.