Chocolate ganache can be used in everything from tarts and truffles to cookies and cakes (think Boston cream pie). Our easy 10-minute recipe will get you in and out of the kitchen with smashing results, so you can spend more time doing the things you love.
Ganache is primarily dependent on the quality of chocolate you start with. Therefore, it’s critical that you use a good semisweet or bittersweet chocolate in this recipe. Traditional chocolate chips won’t work because they contain ingredients to help them retain their shape. To achieve the best results, the chocolate needs to melt completely.
So, if you’re wondering when to use ganache versus another topping, just remember that ganache has a smooth, shiny glaze. When cooled to room temperature, it becomes a spreadable filling or frosting.
Chocolate Ganache Recipe
- 4 oz chocolate, semisweet or bittersweet
- 4 oz heavy cream
- 1 Tbsp unsalted butter, softened
- In a small saucepan, bring the cream just to a boil. Chop the chocolate very finely and place into a medium-sized bowl. Pour the cream over the chocolate and stir until combined. Add the butter and stir until smooth and glossy. Use while still runny as it will set up as it cools.
Liqueurs and extracts can be added to this recipe to create more diverse flavor.