2/3 cup heavy whipping cream
1 cup semisweet chocolate chips
Step 1: Heat the cream and prepare the chocolate
Gently heat the cream on the stove in a heavy saucepan. If your recipe calls for any additional ingredients, like sugar, salt or corn syrup, you can whisk them in here, too.
In the meantime, place your chocolate chips in a heatproof bowl. (These are the best chocolate chips, according to our blind taste test.) Alternatively, you can use a finely chopped chocolate bar. For best results, use good-quality chocolate.
tip: Avoid overboiling the cream—liquid that’s too hot can overheat the fat in the chocolate, causing it to separate.
Step 2: Whisk it together
Once the mixture reaches a simmer or low boil, remove it from the heat. Pour the hot cream over the chocolate chips and let it sit for about 10 minutes. Then whisk until you have smooth ganache.
tip: Remember to let the mixture sit before you begin whisking. If you start mixing immediately, you’ll cool the cream too quickly and the ganache could become grainy.
Step 3: Set the ganache
The final step will vary slightly depending on how you’ll be using the ganache.
For pourable ganache: Cool at room temperature until the mixture thickens slightly. It should be around 85° to 90°F.
For spreadable ganache: Chill in the refrigerator, stirring occasionally, until it reaches your desired consistency.
For whipped ganache: Let it cool, then use a hand mixer or stand mixer to whisk the ganache until it has a fluffy texture and more pale brown color.
tip: If your ganache becomes too stiff to use, pop it in the microwave for 10 seconds at a time until it’s the right consistency. Just be mindful not to heat for longer intervals—you never want to overheat chocolate.
While chocolate ganache may seem fussy, it’s actually very simple to make at home. Depending on the dessert you’re making, the ingredient ratios may vary. But no matter the quantities of chocolate and cream called for, the procedure for how to make chocolate ganache is generally the same.
How to Use Chocolate Ganache
One of the most common ways to use chocolate ganache is as a shiny cake glaze. For this, use a glass liquid measuring cup to slowly pour slightly cooled ganache over your cake, letting the ganache drip over the edges. Then use an offset spatula to smooth and evenly coat the cake, working quickly before the ganache thickens.
But there are many other ways to use ganache, depending on the recipe you’re following. Here are a few ideas to inspire you:
Drizzle it over desserts: Instead of covering a cake with ganache, lightly drizzle it on cheesecakes or pies, like this Coconut Macaroon Pie with Chocolate Ganache.
Use it as a tart filling: If you pour ganache into a tart shell and let it set—like in this Salted Dark Chocolate Tart recipe—it becomes a delicious filling.
Swap in white baking chips: For a different look and taste, make ganache using white baking chips instead of chocolate chips. You can even add food coloring, like we did for this Confetti Birthday Drip Cake.