Chocolate ganache is one of the easiest baking techniques to master because it only has 2 ingredients and 2 simple steps. I am covering how to make ultra creamy chocolate ganache for cakes, cookies, drips and dips. Plus, this super easy ganache can be made with or without a double-boiler.
Your dessert recipes never had it so good.
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In case you can’t wait, you can make a batch in about 10 minutes and use it in mint chocolate chip ice cream cake, these peanut butter pretzel bars or as a sandwich filling between my pretty famous chewy peanut butter cookies.
You can also refrigerate the chocolate ganache and use a melon baller or scoop to make chocolate truffles.
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Essential ganache ingredients
- Type of chocolate. Your chocolate can come in many forms. There are some purists who will say don’t use chocolate chips. I have used them successfully as shown here but I do prefer bittersweet chocolate (usually 70%). Regardless, use a high quality chocolate.
- Heavy cream. For the best texture, I recommend using anything labeled heavy whipping cream or whipping cream.
Chocolate to Cream Ratio for Ganache
2:1 – two parts chocolate to 1 part cream – for a thick, fudge-like filling
1:1 – equal parts chocolate and cream for drips that run down the sides of cakes
See below for tips for how to make chocolate ganache without cream!
Two chocolate ganache methods
Double-boiler method
- In a saucepan, bring a small amount of water to a simmer or low to medium-low heat.
- Set a heatproof bowl over the pan so that the edges rest on the sides of the pan and the bottom of the pan is just above the simmering water.
- Add chocolate to the bowl and stir until completely melted.
- Pour warm heavy cream over the melted chocolate and completely whisk the mixture. You can also heat the cream right in the double boiler with the chocolate and whisk the whole time until you reach your desired consistency.
Bowl method
- Warm heavy cream in a microwave-safe glass measuring cup or heat proof bowl until small bubbles form on the edges about 30 seconds to 1 minute.
- Pour warm cream over chocolate and whisk until the chocolate is completely melted and smooth.
How to make chocolate ganache without cream
I ran a little test on making chocolate ganache with 2% milk and another batch using half-and-half to see if the texture and flavor was affected.
Ganache without heavy cream
To make ganache using milk or half-and-half, use a 2:1 ratio of chocolate to milk.
Flavor and texture notes
- Ganache with 2% milk: Creamy but slightly less chocolatey taste. Sets up quicker than fuller fat ganache made with cream or half-and-half. Still plenty creamy and really good for a cookie filling.
- Half-and-half ganache: Better for frosting when a richer flavor is desired. Excellent for a cookie filling.
- Whole milk ganache. In between on texture and taste from 2% to half and half.
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Complete Chocolate Ganache Tutorial for Filling and Frosting
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Ingredients
- 2 cups semi-sweet chocolate chips
- 1 cup heavy whipping cream
Instructions
- Place chocolate chips in a heatproof glass bowl.2 cups semi-sweet chocolate chips
- Heat 1 cup of the whipping cream in a small saucepan over medium heat until you get small bubbles on the edge of the pan and a slight skim on top of the cream.1 cup heavy whipping cream
- Pour heated cream over chocolate chips and whip with a whisk until you get a smooth, creamy ganache.
- Pour ganache (or store-bought topping) over cooled crust and evenly spread out with a spatula over the whole crust.
Notes
- Chocolate ganache can be refrigerated for up to 7 days. Bring to room temperature before using.
- Freeze ganache in a freezer-safe bag or container for up to 3 months and thaw in the fridge. Whisk before using.
Can I microwave the ganache the next day before adding to my cake?
Hi Mary! Yes I have and it can be done. Here is what I recommend: pour a small amount of cream or milk over the ganache and cover it with plastic wrap before heating in 15 second increments, stirring between each segment. It should stay glossy. The second that it looks matte, it has seized and you’ve missed the window so take it slow. You’ve got this!😊
This Ganache was delicious and will always be my go to for a chocolate cake.
So easy and did I mention delicious!!
Thanks so much, Tina! I am so happy you enjoyed the ganache.😊