This bittersweet chocolate ganache is super smooth, rich, and full of chocolate flavor. It’s made from just cream and chocolate, but the results feel fancy—perfect for glazing cakes, filling pastries, frosting, or even drizzling on desserts. If you want to know how to make ganache that always turns out great, this recipe is your go-to.
How to Make Ganache Like a Pro
Ingredients
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2 cups heavy whipping cream
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1¼ pounds bittersweet chocolate, chopped into small pieces
Bittersweet Chocolate
Heavy whipping cream
Prep & Cook Time
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Prep: 10 minutes
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Cook: 5 minutes
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Total: 15 minutes
Directions
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Chop the chocolate into small pieces and put them in a heatproof bowl.
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Heat the cream in a saucepan over medium heat until you see steam rising, but don’t let it boil.
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Pour the hot cream over the chocolate and let it sit for a minute or two so the chocolate softens.
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Stir gently with a whisk until the mixture is smooth and shiny. This is a key step when learning how to make ganache perfectly.
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Use it right away if you want a glaze or sauce, or let it cool to thicken for frosting or filling.
Nutrition (approximate, per 2 tablespoons)
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Calories: about 120
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Fat: 9g
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Saturated fat: 5g
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Carbs: 10g
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Sugar: 7g
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Protein: 1g
These numbers can change based on the chocolate you use.
FAQ
What chocolate should I use?
Go for good-quality bittersweet chocolate with about 60-70% cocoa for the best taste.
Can I make this ahead?
Definitely. Keep it in the fridge for up to 5 days, then warm it up gently when you want to use it.
How do I make it thicker or thinner?
If you want it thicker, cool it longer or whip it after it cools. For a thinner ganache, warm it up a bit or add a little warm cream.
Can I whip this ganache?
Yes! Once it’s cool, whip it with a mixer for fluffy frosting.
Why might my ganache get grainy?
Usually because the cream was too hot or the stirring was too rough. When you learn how to make ganache, be gentle and patient with mixing.
Source: www.allrecipes.com
