Basic Ganache

READY IN: 12mins
Recipe by SharleneW

How to use ganache: Truffles, ice cream sauce, chocolate fondue, hot cocoa (heat 1 cup milk per serving and stir in about 1 tablesoon ganache), chocolate glaze, frosting (beat in 1/2 cup soft butter). The proportion of cream to chocolate in this recipe is right for semisweet or mildly bittersweet chocolates--not the darker eating chocolates (higher than about 60% cacao). For darker chocolates, use more cream.

Top Review by Mommy2two

Taste was as expected, considering the chocolate I used. It was a little grainy, but that also could have been the chocolate I used. Great easy recipe, thanks!**Update 18 Sep 2010: I used this recipe again and instead of stirring as I poured the cream over the chocolate, I let it sit for a few minutes to melt the chocolate. After the chocolate had a chance to melt, I stirred it together and continued to stir it until it became glossy. I stirred it off-and-on after that for about an hour (as my cake was cooling) and this time I didn't have any problem with graininess. This is a really great recipe for topping cake--thanks!!**Update again--I don't know what happened to my stars, but I came back to put them back on this rating! :-)

Ingredients Nutrition

  • 12 ounces good-quality semi-sweet chocolate chips or 12 ounces semisweet chocolate or 12 ounces bittersweet chocolate, bar,cut or broken into bits
  • 1 cup whipping cream


  1. Put chocolate into heavy bowl.
  2. Heat cream in saucepan over medium heat just until bubbles form around pan.
  3. Slowly pour hot cream into chocolate, stirring constantly.
  4. Do not whip--stir until chocolate is melted and you have a creamy emulsion.
  5. Store in covered container in refrigerator for up to 2 weeks.

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