Ingredients
Method
- In a small saucepan, bring the heavy whipping cream just to a simmer on the stovetop, stirring occasionally. Just as soon as you see a simmer, immediately remove from heat and pour over chocolate chips. Swirl the bowl to be sure all the chocolate is covered.
- Place a lid on the chocolate chips to trap the heat. Let it sit without mixing for 5 minutes, then remove the lid and swirl the chocolate chips with a silicone spatula. Start in the center and work outward until the mixture is smooth, but be sure not to overmix.
- Let the ganache sit at room temperature for 15 minutes before pouring it over a cake. It will thicken more as it cools. See more ways to use ganache in the notes.
Notes
- Serving Size is based on 2 Tablespoons of Ganache. The recipe makes 1.5 cups of ganache or 3 cups of whipped ganache. This is enough to glaze one cake roll or frost 12 cupcakes.
- Milk fat matters: Use heavy whipping cream or heavy cream with 36% fat for the best results. Light cream won’t set properly.
- For dairy-free or vegan ganache: vegan/dairy-free chocolate and a can of full-fat coconut cream instead of heavy cream. Shake the can well, then measure out 8oz.
- If you want more ganache, increase the ingredients proportionally.
- How to Use Ganache: To glaze a cake, cool for 15 minutes and then pour over the chilled cake. For frosting, let the ganache cool completely, then cover and refrigerate for 2 hours until mousse-like texture. Spread or pipe as frosting or whip using an electric mixer for whipped ganache.
- How to Store Ganache: cool completely. Cover and store at room temperature for 2 days, refrigerate for up to a week or freeze for 3 months. Thaw in the fridge before serving. If separated, reheat on the stove or in the microwave, adding more warm cream or melted chocolate chips as needed.