Chocolate ganache is easy to make from scratch. It’s the perfect topping for desserts or works simply as a dip for fruit, pretzels and cookies.
Chocolate ganache is a must for Valentine’s Day treats. With only two ingredients—chocolate and heavy cream—chocolate ganache couldn’t be easier to make! But there are a few tips to ensure velvety smooth ganache perfect for dipping fruits or topping desserts.
Why this method works: This chocolate ganache recipe requires high quality semisweet chocolate to ensure smooth ganache. It also uses heavy cream that is just simmer to help the chocolate melt evenly. The ingredient ratio creates the perfect consistency.
Best chocolate for ganache
It’s important to use high quality semisweet chocolate for chocolate ganache. It has a better fat content from the cocoa butter, which means it melts more evenly. I prefer Ghirardelli or Guittard. Baker’s chocolate is also a staple for many bakers. If you use chocolate bars, be sure to chop the chocolate into evenly sized pieces.
It’s also essential that you use semisweet chocolate. It has the proper fat content to maintain smooth consistency with the heavy cream.
How to make chocolate ganache
Chocolate ganache is made from high quality semisweet chocolate and heavy cream. In a small saucepan over low heat, bring the heavy cream to a simmer (not a boil!). Immediately pour the warm heavy cream over the semisweet chocolate in a mixing bowl. Do not stir. Let the mixture sit for 10 minutes for the chocolate to melt. Use a silicone spatula to stir the chocolate until melted.
What to make with chocolate ganache
Chocolate ganache is perfect for dipping berries, pretzels and cookies in, but you can also use it to top desserts with, such as mini chocolate cheesecakes. My most popular recipe for Valentine’s Day is chocolate covered strawberry brownies topped with chocolate ganache. It holds the strawberries on top of each brownie! Chocolate ganache is also the topping for my peanut butter chocolate bars and this decadent chocolate cheesecake.
Frequently Asked Questions
Why is my chocolate not melting? The cream wasn’t hot enough or the chocolate chips are too big. You want the cream just simmering. I like to heat the heavy cream over the stove because it heats more evenly (as opposed to the microwave).
What to do if the chocolate didn’t melt: Create a makeshift double boiler. Place the glass bowl on a saucepan filled one-inch high with simmering water (make sure the bowl isn’t touching the water). The steam will heat the bowl and gently melt the chocolate. Stir constantly until chocolate melts. See more about double boilers and tips for melting chocolate.
Why is my chocolate ganache grainy? Usually the culprit is low-quality chocolate. Use high-quality semisweet chocolate such as Ghirardelli. Also, use a glass bowl (metal works too) and stir with a silicone spatula (not a whisk, which brings in too much air).
What to do if the chocolate seized: Unfortunately there’s no coming back from this one. This happens when the chocolate comes in contact with water (even a drop) or the chocolate was overheated. Best thing to do is start over.
Chocolate ganache is the perfect topping for brownies, cheesecakes and more. I also love to dip fresh fruit and pretzels into ganache. What will you use this chocolate ganache recipe for? Let me see on social media by tagging @ifyougiveablondeakitchen on Instagram.
Get the Recipe: Chocolate Ganache
- 1 cup (8 oz or 236 ml) heavy cream
- 1 ½ cups (9 oz or 255 g) high quality semisweet chocolate, (chocolate chips or evenly chopped Baker's Chocolate)
- Place semisweet chocolate in a glass bowl. Make sure you are using high quality chocolate such as Ghirardelli.
- Heat heavy cream: Place heavy cream in a small saucepan over low heat. Bring to a simmer, then immediately pour heavy cream over semisweet chocolate. Do not stir. Let the mixture sit for 10 minutes.
- Stir ganache: Use a silicone spatula to stir the heavy cream and chocolate together. Stir until smooth. Ganache can be used immediately if you desire a thinner consistency. For a thicker consistency, let ganache come to room temperature, about 1 to 2 hours.