THE BEST CHOCOLATE GANACHE… EVER!

THE BEST CHOCOLATE GANACHE EVER: Butter, With A Side of Bread
I use chocolate ganache in place of frosting all the time for cakes and other desserts. There’s something about the smooth richness of a good ganache that I adore. I’ve tried many recipes over the years and I keep coming back to this one. It’s easily the BEST I’ve ever tried. I have a feeling it might be the cube of butter that takes this recipe from great to ah-maz-ing!
You can use ganache to top cakes, brownies, or even drizzle it on cookies. As it cools it hardens up enough so that you can stack goodies or even create double layers of chocolate dripping goodness like the cake I made in the photo above.
THE BEST CHOCOLATE GANACHE EVER: Butter, With A Side of Bread

The BEST Chocolate Ganache EVER
Adapted from Ganache II here

  • 16 oz chocolate {roughly 2 2/3 cup}**
  • 1 cup heavy whipping cream
  • 1/2 cup butter

**Let’s talk chocolate for a moment here. I recommend using different types of chocolate to suit your needs. If you’re serving the dessert to a bunch of adults who love dark chocolate, you can create a more bitter tasting ganache by using a higher amount of darker chocolate. {The % on chocolate refers to the amount of cocoa, which is not sweet.} the bitterness is okay because often you’re using the ganache to cover something very sweet, so the two balance each other out. For my ganache I used 10 oz of 60% cocoa chocolate and the remaining 6 oz- which is 1 cup- of regular semi-sweet chocolate chips. Semi-sweet has a 35-50% cocoa ratio. Taste the ganache once it’s done and if you deem it too bitter, you can add in 1/4 cup powdered sugar or 1-2 tablespoons of corn syrup. Note that these additions will change the consistency slightly though, so try to get the sweetness right using the chocolate instead! If you’re new to making gananche, I’d stick with all semi-sweet chocolate.

THE BEST CHOCOLATE GANACHE EVER: Butter, With A Side of Bread

Instructions:

1. Pour chocolate in a medium sized bowl. Set aside.

2. Melt butter in a small saucepan over medium heat. Add in cream when butter is just about melted.

3. Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil.

THE BEST CHOCOLATE GANACHE EVER: Butter, With A Side of Bread

4. Pour over chocolate in bowl. Begin stirring gently, combining the chocolate with the butter-cream mixture. At first your concoction looks like this:

THE BEST CHOCOLATE GANACHE EVER: Butter, With A Side of Bread

But after just a minute or two of stirring, all the chocolate is melted and you’ve got a smooth chocolate gananche!

THE BEST CHOCOLATE GANACHE EVER: Butter, With A Side of Bread

5. Let the mixture sit from 5-15 minutes, depending on how “drippy” you want the chocolate. If you’re putting the ganache on brownies, it can be pretty cool and still spread well. For cakes, you’ll want it to be warmer so that it will run and cover the cake. Feel free to gently pick up your baked goods and tilt them slowly in one direction or another to spread the ganache.

THE BEST CHOCOLATE GANACHE EVER: Butter, With A Side of Bread

I didn’t want my cake covered completely. I let some drips go to the bottom, whereas other parts I left barely covering the top layer of cake. I let it sit a few more minutes, then I ran more chocolate over, to get a double- layered chocolate look.

THE BEST CHOCOLATE GANACHE EVER: Butter, With A Side of Bread

For this cake, I just used a box cake mix (altering the recipe to make it taste better, as per instructions here) with a Marshmallow Buttercream Frosting with chopped black cherries mixed in. I topped it with dollops of cream and more cherries on top. Yum.

 

Products that will help you re-create this recipe at home:

 

THE BEST CHOCOLATE GANACHE EVER: Butter, With A Side of Bread

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4 COMMENTS

  1. Yum. I also discovered (when I accidentally put my whipping cream in the freezer- that's what you get for not emptying bags before sticking them in the freezer), that even though frozen cream can't be whipped, you can still use it for ganache.

  2. Coming back to this- I ran out of regular chocolate and used half the regular dark chocolate, and half Ghirardelli mint chocolate squares. The final product was a slightly minty ganache. It was amazing on my mint chocolate cake.

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