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Chocolate Ganache is the easiest dessert! Made with only two ingredients, it’s quick, easy, decadent, and absolutely delicious!

 

 

There’s nothing better than a creamy chocolate ganache. It’s luxury at its finest with a yummy rich flavor in every bite.

I love that this chocolate ganache recipe only uses two ingredients! It literally cannot get more simple than that!

I also love that this recipe for chocolate ganache is so quick to make! If you like it runny, it’s ready in less than 10 minutes!

And if you’re looking for the perfect dessert, look no further than this easy chocolate ganache!

It can be used on everything! Cookies, cakes, cupcakes, ice cream, you name it, it works!

 

 

What is Chocolate Ganache?

There are people in this world that don’t know what chocolate ganache is! 

That makes my heart so sad but also happy because I get to share this delicious recipe!

I’ve been making chocolate ganache for over 10 years now and I can tell you, it’s one of those go to recipes you’ll make again and again.

Chocolate ganache is a chocolate cream based dessert. Its usually equal parts chocolate and part cream.

Though the amounts of each can be changed based on how it’s used.

It can be used as a glaze, frosting, filling, icing, or sauce!

It’s an extremely versatile dessert that I highly recommend making!

 

 

What Ingredients are in Chocolate Ganache?

This traditional chocolate ganache only uses two ingredients! Here’s the simple ingredients you need!

• Chocolate Chips: I prefer to use milk chocolate chips but dark chocolate chips or semi-sweet chocolate chips would work too.
• Heavy Whipping Cream: Don’t substitute with half and half or regular milk as the chocolate will not thicken.

Pro Tips:

• I don’t recommend using bittersweet chocolate. It doesn’t create the best flavor in my opinion.
• I haven’t tried using cocoa powder and don’t recommend it for the right consistency.

 

 

How to Make Chocolate Ganache

This go-to recipe creates a nice consistency to use in all different applications.

1. Heat Cream: It is ESSENTIAL that the cream doesn’t boil. If it boils it can split the chocolate.
2. Melt Chocolate: Pour hot cream over chocolate chips and stir until melted.
3. Indulge: You can use it right away or wait until it cools and reaches room temperature.

Pro Tips:

• Splitting of the chocolate means that the chocolate separates and then will turn grainy. Be careful to avoid this.
• If your chocolate ganache gets too cold to work with, reheat in a double boiler on the stove top.
• If the hot heavy cream boils, let it cool and start again. Don’t pour it on the chocolate.
• Don’t use a wet bowl or get water in there! It’ll create a grainy warm ganache.
• Allow enough time for the ganache to cool before filling cakes for best results.

 

 

Does Chocolate Ganache Harden?

Chocolate ganache is really shiny and runny when you first make it. That means it can be poured on your ice cream sundaes!

As the chocolate ganache cools it will thicken and harden. 

It’ll never be completely hard, as in you can still press your finger into it.

But it will become thick enough to pipe over a cake or cupcake.

However, chocolate ganache doesn’t behave exactly like buttercream frosting. 

While it can be piped using a very basic pipe tip, anything fancy like flowers just can’t hold up.

It’s also important to note that ganache is shiny and runny when hot but will become matte and thick when it cools.

 

 

Does Chocolate Ganache Need to be Refrigerated?

You can leave store ganache on the counter but it won’t last very long.

Super humid temperatures or high heat will mean it lasts even less time.

With that being said, you can leave it on the counter for up to 3 days.

Be sure to keep it covered with plastic wrap or aluminum foil to keep it fresh.

 

 

What to do with Leftover Chocolate Ganache

Leftover Chocolate ganache is one of the best things you can have in your fridge! It’s so easy to use and you can use it on everything!

Baked goods taste better with it, ice cream cakes are more delicious, and chocolate cake breathes a sigh of relief. Here’s how to use it.

• Whipped ganache can be used as a chocolate ganache frosting for cakes and cupcakes.
• Pour hot chocolate ganache over a big scoop of vanilla ice cream.
• Use as a fruit dip sauce for fresh fruit or even try Bacon Dipped in Chocolate! What? Yeah, it’s yummy!
• Put chocolate frosting in layer cakes. A perfect cake filling.
• Drip over cake. This creates such a cool effect! It looks absolutely perfect dripping down a cake or pie.
• Drizzle over a stack of Chocolate Pancakes! Double chocolate for breakfast! Score!
• Once cooled in the fridge overnight, roll the ganache into balls and you’ve got instant chocolate truffles!
• Eat it straight from the fridge! That fudgy delicious dessert tastes great on its own!

 

 

How to Thicken Chocolate Ganache

Chocolate ganache will continue to thicken as it cools.

If you want to use the chocolate ganache for piping or something similar, use a electric mixer and mix until light and airy for piping.

Adding extra melted chocolate chips will also help thicken the chocolate ganache but this can be more tricky.

You’ll want to be careful when doing that to not overly thicken the ganache as it can be tricky to thin it back out again.

I find the consistency of ganache changes so much from warm to cool that I can always use it just the way the recipe is written.

 

 

Can You Freeze Chocolate Ganache?

Yes! Chocolate ganache can be frozen and pulled out to be used later.

Freeze any leftover chocolate ganache in a freezer safe container for up to 3 months.

Let the ganache thaw in the fridge overnight before using again.

 

 

Can You Make Ganache with Chocolate Chips?

Absolutely! It’s a good idea to use chocolate chips to make chocolate ganache especially for beginners.

Typically speaking, the more expensive your chocolate, the trickier the chocolate is to work with.

Expensive chocolate bars tend to become grainy more easily, are more sensitive to heat, and all sorts of other disastrous problems.

If using a chocolate baking bar you’d also need to chop it up really small to make sure it melts in the cream.

Chocolate chips are already chopped and ready to be melted into the cream.

With the chocolate chips your only main concern would be making sure the chocolate chips melt and mix completely into the cream.

Be sure to mix thoroughly and allow that chocolate to completely dissolve.

 

 

How Long Can You Keep Chocolate Ganache in the Fridge?

As long as your chocolate ganache is kept in an airtight container, it’ll last for up to a week in the fridge.

Of course, if your cream was expiring the same day you used it, that may play a part in how long the ganache lasts also!

The fresher your cream and chocolate, the longer your chocolate ganache will last no matter where you store it.

 

 

More Chocolate Recipes You’ll Love…

• Cheesecake Dip
• Dr. Pepper Float
• Revel Bars
• Chocolate Zucchini Cake
• Peanut Butter Truffles
• Chocolate Covered Potato Chips
• Rolo Cupcakes
• Eggless Cookie Bars
• Chocolate Cobbler
• Chocolate Chip Cream Cheese Ball
• Chocolate Chip Cookie Dough Recipe
• No Bake Monster Cookies
• Easy Chocolate Crinkle Cookies

Chocolate Ganache is a friendly and easy dessert that you can use on everything! Rich and delicious, it’s going to become a staple in your kitchen just like it is in mine!

 

Originally Posted: April 24, 2015

Photos & Text Updated: September 7, 2022

 

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