A chocolate lover’s must make! In Basics by The BakerMama, I teach you how to make Chocolate Ganache that’s rich and chocolatey with a smooth, glossy finish.
Basics by The BakerMama
Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!
Simply Indulgent
Glossy, creamy, and so chocolatey. Rich and versatile Chocolate Ganache is a chocolate lover’s dream. Learn the step-by-step method to making chocolate ganache that’s perfect for spreading on cakes and cupcakes. Plus, I’ll tell you how to adjust the thickness of your ganache for all its wonderful uses!
An Easy Method
This easy chocolate ganache recipe uses the microwave. It saves time and the end result is beautiful. You can also warm heavy cream in a small saucepan on the stove at medium-low heat before adding the chocolate. But this process takes longer and I’m usually in a hurry!
Recipes for Chocolate Lovers
- Molten Chocolate Cakes: Decadent and easy-to-make these cakes bake up with a melting chocolate center every time! Everyone will love these little cakes!
- Chocolate Peanut Butter Layered Cookie Cake: Layer after layer of chewy fudgy chocolate cookies with the most addicting peanut butter filling holding them all together!
- The Greatest Chocolate Cake: Rich, moist cake full of chocolate. Even richer frosting with the most decadent dark chocolate flavor. Cake perfection!
- Chocolate Sheet Cake with Chocolate Pecan Icing: Moist chocolate cake with a rich chocolate pecan icing–it’s pure goodness. And it feeds a crowd! What more could you ask for?
Ways to Use Chocolate Ganache
As it cools, chocolate ganache naturally thickens. Before it cools, you can adjust the texture by slowly adding more cream until it reaches the desired consistency.
Do not wait until it cools to add cream. This will yield lumpy or grainy ganache! Heat is required to keep it smooth.
The consistency of ganache really depends on the ratio of cream to chocolate. My chocolate ganache recipe is perfect for spreading or piping. Here are some other ways to use chocolate ganache, and tips to getting the right texture.
- Filling: Thickest. To get the consistency right for filling chocolate truffles or cupcakes, use a little less cream. Remember, it will continue to thicken as it cools!
- Spreading or piping: This recipe is perfect for spreading on a cake. Follow the directions as they are written.
- Pouring and Drizzling: Thinnest. To pour ganache over cupcakes or drizzle over ice cream, slowly add more cream until it’s a pourable consistency. The ganache will harden as it cools.
Frosting vs. Ganache
What’s the difference between chocolate ganache and frosting? Sugar, mostly! Whipped ganache is a glaze made of melted semi-sweet chocolate and cream (and sometimes a little gelatin or butter). Chocolate frosting is made with cocoa powder, butter, and a lot of sugar.
Quality and Size of Chocolate Matters
The quality and size of your chocolate matters when making ganache. I recommend using semi-sweet chocolate chips or dark chocolate. The smaller the bits of chocolate, the easier it will be to make a smooth ganache. So I tend to use chocolate chips or finely chopped chocolate.
I don’t recommend milk chocolate for a ganache as it makes for a much less rich flavor.
What Do I Need to Make Chocolate Ganache?
- Chocolate chips (semi-sweet or dark) or finely chopped chocolate
- Unsalted butter
- Heavy cream
- Whisk
How to Make Chocolate Ganache
- Place the chocolate chips and butter in a microwave-safe bowl.
- Microwave on low power until just melted, about 1 minute.
- Whisk until completely melted and then whisk in the heavy cream until smooth.
- Let cool for a few minutes. If the ganache is too thick, whisk in a little more heavy cream.
Flourless Chocolate Cake
Ready to use this skill? My Flourless Chocolate Cake with Chocolate Ganache is a decadent dessert classic. With its rich chocolate flavor and silky texture, every bite is a chocolate lover’s dream.
More Basics to Better Your Baking
- How to Make Homemade Whipped Cream: This whipped cream will have you ditching the canned stuff once and for all. It’s an easy, sweet homemade touch that can’t be beat.
- How to Make an Egg Wash: A simple egg wash gives your pies, scones and biscuits a crisp, golden brown, glossy finish. It’s the perfect final touch!
- How to Make a Graham Cracker Crust: Sweet and buttery and the perfect mixture of chewy and crunchy! A graham cracker crust is the easiest, yummiest crust you’ll ever make!
- How to Make Cinnamon Sugar: With a cinnamon-to-sugar ratio perfect for sprinkling, topping, or mixing in your favorite recipes.
- How to Brown Butter: Simple techniques that take the mystery out of getting golden, frothy flavorful butter. Browned butter has a caramel-like aroma and a nutty, savory flavor. It adds an extra layer of deliciousness to your favorite baking and cooking recipes.
How to Store Chocolate Ganache
To store chocolate ganache: Allow to cool completely. Cover with plastic wrap, gently pressed against the ganache, so it doesn’t form a film. Store in the refrigerator for up to one week.
Ganache can be stored at room temperature for a day or two. However, I recommend refrigerating.
To freeze, place ganache in a freezer safe container or baggie and store for up to three months. Allow frozen ganache to thaw overnight in the refrigerator.
I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama so I can see and others can be inspired!
xoxo,
How to Make Chocolate Ganache
- Prep Time: 5
- Cook Time: 1
- Total Time: 6 minutes
- Yield: 1 cup
Description
A chocolate lover’s must make! In Basics by The BakerMama, I teach you how to make Chocolate Ganache that’s rich and chocolatey with a smooth, glossy finish.
Ingredients
- 1/2 cup chocolate chips (semi-sweet or dark)
- 1 tablespoon unsalted butter
- 1/2 cup heavy cream
Instructions
- Place the chocolate chips and butter in a microwave-safe bowl.
- Microwave on low power until just melted, about 1 minute.
- Whisk until completely melted and then whisk in the heavy cream until smooth.
- Let cool for a few minutes. If the ganache is too thick, whisk in a little more heavy cream.
