THE BEST CHOCOLATE GANACHE RECIPE

Best Chocolate Ganache Ever made with just 3 ingredients & yields the silkiest, smooth & rich ganache. You MUST TRY my recipe- the “secret” ingredient makes my chocolate ganache incredible!

Chocolate ganache is a baker’s best friend and a recipe that is so simple to make that anyone can (and should) be able to do it in their own kitchens. With just a few minutes and a little stirring, you can have an incredible chocolate sauce for any of your culinary needs!

I personally use ganache all of the time for cakes and other desserts. There’s something about that smooth and creamy texture that I just adore. I’ve tried many different recipes over the years and my chocolate ganache with butter recipe is my absolute favorite. The butter adds a sheen and richness that is out of this world good.

How do you make ganache from scratch

Chocolate ganache is as a simple as melting the ingredients together and stirring until smooth, there really isn’t much more to it. You can then use that sauce as a chocolate ganache filling, glaze, or drip on cakes. I like covering my cookies with it and creating double layers of dripping goodness off of my cakes.

I use it to top my EASY CHERRY CHOCOLATE CAKE in these photos. I also use it a lot in my Chocolate Truffles.

Does ganache harden?

Yes and no, different recipes will set differently the chocolate ganache ratio can vary greatly depending on what you want. If you want a thicker sauce twice as much chocolate to cream versus a 1:1 ratio. This ganache recipe does harden if made correctly, which allows you to stack cookies or goodies after it’s set without any issues.

Does chocolate ganache need to be refrigerated?

It can be. Usually ganache is good at room temperature for up to 2 days, but if you’d like to place it in the fridge for a faster set or just to let it chill, it can last up to a month in the fridge if you keep it covered.

Ingredients for the best chocolate ganache ever

-CHOCOLATE: You’ll need 16 oz high quality dark or semi sweet chocolate {roughly 2 2/3 cup}. See my notes below on what type of chocolate to use!

-CREAM: We use 1 cup heavy whipping cream. The higher the % of fat in the cream, the more solid the ganache will be.

-BUTTER: My secret ingredient! Okay, not so much secret anymore, but still. Most recipes don’t have it included in a ganache recipe. IT TASTES AMAZING. You’ll need 1/2 cup butter and I prefer salted.

What type of chocolate should I use?

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 ganache, I’d stick with all semi-sweet chocolate.

How to make the best chocolate ganache ever

Place your chocolate in a medium sized bowl, and then set it aside

Melt your butter in a small saucepan over medium heat and then add in your cream.

Increase the heat slightly and gently stir constantly with a whisk until the mixture just barely comes to a boil.

Pour the cream mixture over the chocolate and then begin stirring gently. After about a minute or two you should have completely melted chocolate and a smooth ganache.

Let the mixture set for about 5-15 minutes before applying to whatever you’re using it for. Enjoy!

How long does it take or chocolate ganache to set?

It really doesn’t take that long, maybe 15-30 minutes depending on the room temperature. If you’re in a hurry you can always stick it in the fridge to get it to set more quickly. The type of chocolate that you use does play a role in the setting speed too.

Can I freeze ganache?

Yes, chocolate ganache can be frozen for up to a month or more. Just keep it in an airtight container to keep it safe and when you’re ready to thaw place it in the fridge overnight or on the counter for a few hours to come to temperature.