How to make chocolate ganache

chocolate ganache pouring in one stream from copper pot.

5 from 2 ratings

A professional chocolate ganache recipe from a pastry chef that is rich and silky smooth. Plus how to adapt it for each use, troubleshooting and more!

Prep Time5

Total Time5

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: Servings

Author: Chef Lindsey

Ingredients

3 ounces semi-sweet or bittersweet chocolate chopped or morsels (about ½ cup)
½ cup heavy whipping cream

US Customary - Metric

Instructions

Place chopped chocolate or chocolate chips in a medium bowl set on a folded tea-towel. You should also add any salt or corn syrup at this point. Heat cream in a small saucepan just until it comes to a boil then pour over the chocolate.
Allow the cream to sit on the chocolate undisturbed for 2 minutes. This melts the chocolate and will allow you to emulsify the ganache easily with less whisking. Less whisking means less of a chance for the ganache to break.
Once you pour the cream on the chocolate, shake it gently to ensure all the chocolate is covered by cream. This can be more difficult when using a lower ratio of cream but still possible with the right bowl.
Start whisking in one direction in the center of the chocolate until you see a smooth ganache beginning to form. Then gradually make your whisking strokes larger, pulling in more of the cream. Once a smooth ganache forms, stop whisking.
Add any flavorings you desire at this point. Whisk just in incorporate.
Transfer to a piping bag or cover the surface with plastic wrap and allow to cool depending on the intended use.

Notes

Yield – 1 cup ganache. Enough to fill 12 cupcakes, cover one cake or fill 30 cookies.
Variations – Whisk in extract, alcohol or concentrated juice after emulsifying.
Storage – Store prepared ganache in the refrigerator for up to 10 days. You can also store it at room temperature for 24 hours. I do not recommend freezing ganache. It can separate after thawing.

Nutrition