I nailed a Perfect Chocolate Ganache that’s so glossy and silky it ruins store-bought forever.

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I’m obsessed with the simple mess of Perfect Chocolate Ganache. I love that glossy, slightly bitter hit that sticks to your spoon and demands another lick.

And yes, it’s decadent on cupcakes, which is why I use it as Chocolate Ganache Frosting For Cupcakes when I want everyone quiet for a minute. I crave that silk against my teeth, the way it cools and shines.

I always reach for 8 ounces semisweet or bittersweet chocolate, finely chopped (about 225 g) and 1 cup heavy cream (240 ml). Rich, sharp, addictive.

No fuss, just intense chocolate obsession every time. Serious business.

Ingredients

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Chocolate: it’s the soul of ganache, bittersweet keeps it grown-up.
Basically cream: it’s silky and creamy, softens the chocolate’s intensity.
Plus butter: it’s glossy shine, adds a little richness, optional but nice.
Plus pinch of sea salt: wakes up sweetness and tames bitterness, tiny but mighty.
Vanilla extract: it’s gentle background warmth, makes it taste more rounded and familiar.

Ingredient Quantities

8 ounces semisweet or bittersweet chocolate, finely chopped (about 225 g)

1 cup heavy cream (240 ml)

1 tablespoon unsalted butter, room temperature (optional, for extra shine)

Pinch of sea salt (optional)

1 teaspoon vanilla extract or other flavoring (optional)

How to Make this

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1. Place the finely chopped chocolate in a heatproof bowl so it’s ready to go, use semisweet or bittersweet as listed.

2. Heat the cream in a small saucepan over medium heat until it just begins to simmer and tiny bubbles form around the edge, do not boil it or you’ll scorch the cream.

3. Pour the hot cream over the chopped chocolate, making sure the chocolate is completely covered; let it sit undisturbed for 2 to 3 minutes so the heat softens the chocolate.

4. Gently stir from the center outward with a spatula or whisk until the chocolate is fully melted and the mixture is smooth and glossy; take your time, don’t rush or you’ll trap air.

5. Stir in the butter, if using, a little at a time until incorporated for extra shine and a silkier texture; add the pinch of sea salt and the vanilla or other flavoring now if you want them.

6. If you notice bits of unmelted chocolate or a grainy texture, you can re-warm the ganache briefly over a double boiler while stirring, or microwave in 10 second bursts, stirring between each, until smooth.

7. Let the ganache cool to the temperature you need: for a pourable glaze use it warm (about room temp), for a thicker frosting let it cool until spreadable, and for truffles chill until firm enough to scoop.

8. To use as a glaze, pour slowly over your cake or pastry from the center outward; to whip it into frosting, chill until cooled, then beat with a mixer until light and fluffy.

9. Store leftover ganache in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months; rewarm gently before using and whisk to restore shine.

Equipment Needed

1. Heatproof bowl for the chopped chocolate
2. Small saucepan for heating the cream
3. Rubber spatula or silicone scraper for stirring and scraping
4. Whisk for smoothing the ganache (or a fork if you dont have one)
5. Small spoon or offset spatula for adding butter and flavorings
6. Double boiler or heatproof bowl + pot for gentle reheating if needed
7. Airtight container for storing leftovers in the fridge or freezer

FAQ

Q: Can I make ganache ahead of time? A: Yes. You can make it 2 to 3 days ahead and keep it tightly covered in the fridge. Warm gently in a microwave or over a bowl of hot water until spreadable. Don’t overheat or it may split.

Q: My ganache looks grainy, what went wrong? A: Most likely the chocolate was too cool when you added the hot cream, or the cream was boiling too hard. Pour hot cream slowly and stir gently from center out until smooth. If grainy, try whisking in a tablespoon or two of warm cream or give it a quick blast in the microwave, stirring between 10 second bursts.

Q: How do I make ganache thicker for truffles or thinner for a glaze? A: For thicker ganache, use more chocolate compared to cream or chill until firm. For a pourable glaze, add a bit more warm cream or heat the ganache slightly to loosen it. Start small, add liquid gradually, you can always thin it but not easily thicken it without more chocolate.

Q: Can I use milk chocolate or white chocolate? A: Yes, but adjustments are needed. Milk and white chocolate contain more sugar and milk solids so use a higher ratio of chocolate to cream for a firm result. Also lower the heat and melt gently, they scorch easier than dark chocolate.

Q: Do I have to use butter and vanilla? A: No. Butter adds shine and a silky mouthfeel, vanilla adds flavor. Both are optional. A pinch of sea salt will make the chocolate flavor pop if you skip vanilla.

Q: How do I fix split or separated ganache? A: Warm it gently, then whisk in a teaspoon of hot water, hot cream, or a small piece of softened butter. If that fails, use an immersion blender on low speed or slowly add more chopped chocolate while stirring to bring it back together.

How To Make Chocolate Ganache (Easy Recipe) Substitutions and Variations

How To Make Chocolate Ganache (Easy Recipe)

Ingredients
– 8 ounces semisweet or bittersweet chocolate, finely chopped (about 225 g)
– 1 cup heavy cream (240 ml)
– 1 tablespoon unsalted butter, room temperature (optional, for extra shine)
– Pinch of sea salt (optional)
– 1 teaspoon vanilla extract or other flavoring (optional)

Instructions
1. Put the chopped chocolate in a heatproof bowl. If the pieces are small they’ll melt faster and smoother.
2. Heat the cream in a small saucepan over medium heat until it just begins to simmer and small bubbles form around the edges. Do not let it boil.
3. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes so the heat softens the chocolate.
4. Gently stir from the center outward until the mixture is smooth and glossy. If using, stir in the butter, salt, and vanilla until fully incorporated.
5. Let the ganache cool to the temperature you need. For a pourable glaze use it warm. For a spreadable frosting let it cool until thickened. For truffles chill until firm, then scoop and roll.

Tips
– If the ganache looks grainy, warm it very briefly over a double boiler and whisk until smooth.
– Store in the fridge up to a week, bring back to room temp or gently reheat to use.
– Want it thicker? Use more chocolate relative to cream. Want it thinner? add a bit more warm cream.

Substitutions

Chocolate: Use milk chocolate for a sweeter, creamier ganache or high cacao dark chocolate for a more intense, less sweet result. If using cocoa powder, whisk 3 tbsp cocoa with 3 tbsp melted butter per 2 oz chocolate replaced, but texture will vary.
Heavy cream: Full fat coconut milk or coconut cream can replace cream 1 for 1 for a dairy free ganache. Evaporated milk works in a pinch but the ganache will be less rich and more fluid.
Unsalted butter: Substitute coconut oil or neutral vegetable oil (like canola) 1 for 1 to add shine; coconut oil may add a slight coconut flavor.
Vanilla extract: Try almond extract (use sparingly, about 1/2 tsp) or a splash of coffee liqueur, orange liqueur, or strong espresso for different flavor notes.

Pro Tips

– Use the best chocolate you can afford and chop it tiny and even. Cheap chocolate or big chunks will make the texture off, and uneven pieces mean you end up reheating more than you should. If you’re in a pinch, mix a little high cocoa content chocolate with whatever you got to boost flavor.

– Heat the cream just shy of boiling, but if you accidentally overheat it, rescue the mix by adding a spoonful of room temp cream or a small pat of butter and stir like crazy. That helps un-seize it faster than more heat, which can make things grainier.

– To keep the ganache silky and avoid trapped air, stir slowly from the center outward and don’t whip it at first. If you want a glossy pourable glaze, warm the bowl a bit first so the ganache stays fluid longer when you pour. For fluffier frosting, cool it completely, then beat on medium-low so you don’t rupture the emulsion.

– Chill in the fridge uncovered just until it firms for truffles, then roll quickly with slightly damp or powdered-sugar dusted hands to avoid melting. Leftovers reheat gently in 10 second microwave bursts or over a double boiler, and strain through a fine sieve if it gets lumpy.

How To Make Chocolate Ganache (Easy Recipe)

Recipe by Bob Jones

0.0 from 0 votes

I nailed a Perfect Chocolate Ganache that’s so glossy and silky it ruins store-bought forever.

Servings

servings

Calories

255

kcal

Equipment: 1. Heatproof bowl for the chopped chocolate
2. Small saucepan for heating the cream
3. Rubber spatula or silicone scraper for stirring and scraping
4. Whisk for smoothing the ganache (or a fork if you dont have one)
5. Small spoon or offset spatula for adding butter and flavorings
6. Double boiler or heatproof bowl + pot for gentle reheating if needed
7. Airtight container for storing leftovers in the fridge or freezer

Ingredients

8 ounces semisweet or bittersweet chocolate, finely chopped (about 225 g)
1 cup heavy cream (240 ml)
1 tablespoon unsalted butter, room temperature (optional, for extra shine)
Pinch of sea salt (optional)
1 teaspoon vanilla extract or other flavoring (optional)

Directions

Place the finely chopped chocolate in a heatproof bowl so it's ready to go, use semisweet or bittersweet as listed.
Heat the cream in a small saucepan over medium heat until it just begins to simmer and tiny bubbles form around the edge, do not boil it or you'll scorch the cream.
Pour the hot cream over the chopped chocolate, making sure the chocolate is completely covered; let it sit undisturbed for 2 to 3 minutes so the heat softens the chocolate.
Gently stir from the center outward with a spatula or whisk until the chocolate is fully melted and the mixture is smooth and glossy; take your time, don't rush or you'll trap air.
Stir in the butter, if using, a little at a time until incorporated for extra shine and a silkier texture; add the pinch of sea salt and the vanilla or other flavoring now if you want them.
If you notice bits of unmelted chocolate or a grainy texture, you can re-warm the ganache briefly over a double boiler while stirring, or microwave in 10 second bursts, stirring between each, until smooth.
Let the ganache cool to the temperature you need: for a pourable glaze use it warm (about room temp), for a thicker frosting let it cool until spreadable, and for truffles chill until firm enough to scoop.
To use as a glaze, pour slowly over your cake or pastry from the center outward; to whip it into frosting, chill until cooled, then beat with a mixer until light and fluffy.
Store leftover ganache in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months; rewarm gently before using and whisk to restore shine.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.