Hey there, fellow chocolate lovers! Today, I’m super excited to share with you a game-changer for any chocolate dessert: how to make perfect chocolate ganache in just three easy steps. Whether you’re a seasoned baker or a kitchen newbie, this recipe is a must-have in your arsenal. Ganache is that magical mixture that turns ordinary cakes into show-stopping masterpieces, and the best part? It’s incredibly simple to make!
Why You’ll Love This Recipe
- Ready in just 5 minutes—faster than ordering takeout!
- Only 3 ingredients needed—simplicity at its finest.
- Perfect for topping cakes, filling pastries, or even dipping strawberries.
- A versatile base that you can flavor with liqueurs, extracts, or spices.
- Smooth, creamy, and indulgently rich—every chocolate lover’s dream.
Ingredients
Here’s what you’ll need for this easy chocolate ganache recipe:
- ½ cup heavy cream (120 grams)
- ⅔ cup chopped dark chocolate or chocolate chunks (120 grams)
- 1 tsp sea salt (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process. Don’t worry, it’s quicker than you think!
- Microwave the heavy cream in a small bowl for about 30 seconds, or until it’s hot and steaming but not boiling. Be careful—it can go from perfect to burnt quickly, so keep an eye on it!
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for about a minute to allow the chocolate to soften. This step is crucial for a smooth ganache, so don’t skip it!
- Stir the mixture gently with a spatula until it’s fully combined and smooth. If there are still chunks of chocolate, you can place the bowl back in the microwave for another 30-second burst, then stir again. Finally, stir in the sea salt if you’re using it.
Pro Tips for Making the Recipe
Here are a few tips to ensure your ganache turns out perfectly every time:
- Use high-quality chocolate for the best flavor. Dark, milk, or white chocolate all work—choose what you love!
- Let the ganache cool to room temperature before using it as a cake topping or filling. It’ll thicken slightly and be easier to work with.
- If you’re in a hurry, you can speed up the cooling process by popping the bowl into the fridge for about 10 minutes, stirring occasionally.
- For a lighter consistency, whip the ganache with a hand mixer after it’s cooled. This is perfect for frosting cupcakes or cakes.
How to Serve
Now comes the fun part—using your ganache! Here are a few ideas to get you started:
- Drizzle it over ice cream, pancakes, or waffles for a decadent breakfast treat.
- Use it as a filling for cakes, cupcakes, or pastries.
- Spoon it over fresh fruit like strawberries or raspberries for a quick dessert.
- Whip it up and use it as a frosting for your favorite cakes.
Make Ahead and Storage
One of the best things about ganache is how well it keeps. Here’s how to store it:
- Let the ganache cool completely, then transfer it to an airtight container.
- Store it at room temperature for up to 3 days.
- For longer storage, keep it in the fridge for up to 2 weeks. Let it come to room temperature before using.
- You can also freeze it for up to 3 months. Thaw it overnight in the fridge, then give it a good stir before using.
And there you have it—perfect chocolate ganache in just three easy steps! Whether you’re making a chocolate drip cake, decorating with chocolate flowers, or whipping up a toffee crunch cake, this ganache is your new best friend. Happy baking, and don’t forget to share your creations—I’d love to see what you make!
Chocolate Ganache
Ingredients
- ½ cup heavy cream
- ⅔ cup chopped dark chocolate or chocolate chunks
- 1 tsp sea salt (optional)
Instructions
- Microwave the heavy cream in a bowl for 30 seconds, until hot.
- Add in chocolate and let stand for about a minute, to soften up.
- Stir until fully combined and smooth. You may need to place back in the microwave for another 30 second burst. Stir in sea salt, if using.
