Simple Chocolate Ganache Recipe (Perfect Results Every Time) (2024)

Chocolate ganache is a decadent and delicious treat that can be used to make cakes, cupcakes, truffles, and other desserts. It's made with just two ingredients: chocolate and milk.

The combination of these two simple ingredients creates a rich, creamy texture that is perfect for frosting cakes or making truffles. This easy-to-follow recipe will show you how to make the perfect chocolate ganache every time.

Chocolate ganache is an incredibly versatile ingredient that you can use to top or fill cakes, cupcakes, pastries, and many other desserts. It's something I recommend everyone learn how to make, especially since it's so easy!

My recipe will give you foolproof results every single time! You'll end up with the tastiest and most smooth chocolate ganache you've ever seen. I've also shared tips and tricks on how to convert it into a whipped ganache, and what kind of chocolate is the best one to use.

Trust me, once you learn how to make chocolate ganache using my recipe, you'll want to top every dessert with it because it's just that good!

Want to learn how to make Chocolate Ganache? Then keep on reading!

What is Chocolate Ganache?

Chocolate ganache is a rich and creamy mixture of chocolate and milk. It is often used as a topping or filling for cakes, cookies, cupcakes, pastries, and other desserts. It can also be used to make chocolate truffles or dipped fruits, or even as a cake glaze or in between layers.

Ganache is made by heating cream until it just begins to boil, then pouring it over chopped chocolate. The mixture is stirred until the chocolate is melted and the mixture is smooth.

The ratio of cream to chocolate can vary depending on how thick or thin you want the ganache to be, but my recipe shares the best ratio that will give you foolproof results every single time.

What Makes This Chocolate Ganache Recipe Special?

This chocolate ganache recipe is special because it uses chocolate bars instead of chips. This gives the ganache a richer flavor and aroma than using chips.

Plus, other recipes use heavy whipping cream that makes the texture very thick and even increases the calories in the chocolate ganache. My recipe calls for 1% milk to give you the best consistency without having to worry about the ratio of chocolate to cream and other complicated methods other recipes include.

The ganache also stays very smooth and creamy when refrigerated, making it perfect for cakes and other desserts that require a smooth finish.

Additionally, this recipe is easy to make and can be used for almost any dessert. With just a few simple ingredients, you can make a delicious ganache that will take your desserts to the next level.

What Type of Chocolate Can I Use to Make Chocolate Ganache?

I recommend using some high quality chocolate bars or couverture since they have a high cocoa butter content and will result in a silky, smooth chocolate ganache that'll taste better and also have a better texture.

If you're making white chocolate ganache, make sure you use a high quality white chocolate instead of chocolate chips!

Similarly, you can make dark chocolate ganache using a dark chocolate bar, or go for bittersweet chocolate too. There are a ton of options you can go with if you follow my recipe.

Can I Use Semi-Sweet Chocolate Chips to Make Chocolate Ganache?

I recommend using chocolate bars instead of chocolate chips to make chocolate ganache since chocolate chips have stabilizers in them and won't melt as well when combined with milk during the cooking process.

What You Need to Make Chocolate Ganache at Home

All you need are two simple ingredients to make the tastiest and most beautiful chocolate ganache ever. Here's what you'll need:

Chocolate bar: We'll be using a Hershey's dark chocolate bar to make this delicious chocolate ganache. It'll give you a beautiful, rich flavor without being overly sweet so you can use it in just about any dessert recipe you want.

Milk: We'll be using some 1% milk in this recipe to get a deliciously smooth chocolate ganache that stores well and simultaneously also contains fewer calories!

How to Make Chocolate Ganache (Step-by-Step)

Making this delicious chocolate ganache is easier than you think. Here's what you need to do to make it at home, step by step:

Start by pouring water into a small saucepan about ¼ full. Next, place a heat-proof bowl over the pan.

Now, use a serrated knife to chop the chocolate bar to small pieces (or break the chocolate bar into large chunks as shown in the picture) and add it into a bowl and then pour milk into the bowl.

Place the small saucepan with water on the stovetop and place the heatproof bowl over it. Turn the heat up to high and bring the water in the pot to a boil. It's best to use this method instead of a microwave since the microwave doesn't heat the milk evenly.

Reduce the heat to low and start mixing the milk with chocolate constantly until it becomes smooth in texture with no lumps.

Remove the bowl carefully from the saucepan and set aside for the ganache to cool.

Once the ganache is cool add 2 tbsp. more warm milk and then mix well again. You can add more milk or less it depends on what thickness you need for your topping decoration.

Ganache can be used immediately as a drizzle or left to cool and thicken at room temperature. It will be completely cool in 2 hours.

This can be sped up by placing the ganache in the refrigerator, but it will not cool evenly. It is important to give it a few stirs every so often while it is setting in the refrigerator to ensure that it stays even and smooth.

Once the ganache is completely cool and thick, it can be piped or scooped with a piping tip or a spoon.

How to Adjust Chocolate Ganache for Consistency

If you want a thinner chocolate that's perfect for dripping down cakes, just increase the ratio of milk to chocolate.

Alternatively, you can make a thick, fudgy spread with more chocolate and less milk for bars, cheesecake, and just about anything else.

After the ganache has cooled, you can whip it to make a fluffy chocolate ganache frosting by adding some whipping cream to the ganache.

How to Make Whipped Chocolate Ganache

You can easily use this recipe to make whipped ganache. All you need to do is use some heavy cream instead. Beat the cooled thickened ganache using a stand mixer with a whisk attachment or a handheld beater.

Beat until it turns light in color and texture which should take about 4 minutes on medium-high speed. This is perfect to pipe onto cakes or cupcakes!

How to Flavor Chocolate Ganache

It's important to keep in mind that adding flavoring, liqueurs, or extracts to your ganache could change how thick or thin it turns out. You can experiment with just about anything from herbs to liquors, but it's important to know when to do so.

The best way to add liquids, like liqueurs or extracts such as vanilla extract, is to add it after combining the chocolate and milk.

Dry ingredients like herbs, spices, fruits, nuts, or citrus can be infused into milk by adding them while the milk is warming up, then taking the pot off the heat and letting it sit for 15 minutes. It may need to be slightly warmed again before straining and adding to the chocolate to melt properly.

How to Store Leftover Chocolate Ganache

Leftover chocolate ganache can be stored in an airtight container in the refrigerator for up to two weeks. To reheat, simply place the container in a bowl of hot water and stir until it reaches the desired consistency.

If you need to store it for longer than two weeks, you can freeze it in the freezer for up to three months. When ready to use, thaw overnight in the refrigerator and stir until it reaches the desired consistency.

Recipes That Require Chocolate Ganache

• Chocolate Spartak Cake
• Chocolate and Strawberry Cake
• Chocolate Meringue Cake Recipe
• The Perfect Mint Chocolate Cake

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This recipe was originally posted onAugust 27, 2015(original picture below), and updated for a better user experience.The post may contain affiliate links. Read mydisclosure.