This chocolate ganache recipe makes a rich, velvety, and dense emulsion of chocolate and heated cream. It’s like a cross between a glaze and a frosting. It can be used as both or either depending on the temperature and thickness of your ganache. The warmer the ganache is, the thinner it is and the cooler the ganache is, the thicker it is.
Make your cake look and taste amazing with this chocolate ganache recipe. It's versatile and super easy to make with only 2 ingredients needed. It will complement and uplift a wide variety of cakes. It's the only chocolate icing/frosting recipe you ever need.
See my recipe for banana cake with chocolate icing where this chocolate ganache is used on top of a moist and delicious banana cake to make it extra luxurious! This chocolate ganache can also be one of the main ingredients in my Chocolate truffle cake balls
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Ingredients for this chocolate ganache recipe
Only 2 ingredients needed for this ganache recipe. Don't skimp on the chocolate quality.
- heavy cream
- milk chocolate - best quality possible
See recipe card for quantities.
How to make chocolate ganache
- Step 1: Break the chocolate into small pieces in a heat proof bowl.
- Step 2: Heat the cream until very hot but not boiling.
- Step 3: Pour the hot cream over the chocolate pieces and leave it for 5-10 minutes undisturbed and uncovered to soften the chocolate.
- Step 4: whisk the cream and chocolate mixture until the chocolate is fully combined into the cream. Whisk until smooth and glossy. (The hot cream should have melted the chocolate and it should come together when whisking.)
Step 5: Leave the ganache to cool down before spreading it on the cake. It will thicken when it's cold. You can put it in the fridge to cool down quicker but make sure to check on it and whisk it regularly so it doesn't go too solid.
Step 6: The ideal consistency should be thick but spreadable
Hint: The ganache will thicken as it cools. If it seems too runny, just pop it in the fridge until it hardens up a bit.
Variations
- You can substitute white or dark chocolate instead for this ganache recipe milk chocolate if you wish.
- If you like this chocolate ganache to be of thicker consistence simply use more chocolate or less cream in this recipe. This can be ideal for decoration or piping cakes. A thick ganache can also be rolled into balls and used as a truffle filling.
Equipment
- kitchen scale
- mixing bowl
- measuring jug
Storage
The chocolate ganache can be made up to 10 days ahead and stored covered in the refrigerator. You might need to adjust the consistency by warming it gently in a pot or microwave before spreading, if it's gone solid in the refrigerator.
Top Tip
Chocolate Quality: Use chopped high-quality chocolate blocks (which have more cocoa butter) rather than chips or buttons, as they can contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly.
Don't Cover the Bowl: Covering the bowl while the chocolate and cream are resting can cause condensation which can drip back into the mixture and cause it to split or seize.
FAQ
Yes, absolutely! Chocolate ganache is perfect spread between cake layers. It provides moisture, creaminess and excellent rich fudgy flavor to your cake
The two main reasons your chocolate is not melting is:
Cream not hot enough - Make sure the cream is hot enough. It should be just below a simmer.
Wrong chocolate type - Some chocolates, especially chips and buttons contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly. Use a high quality chocolate block instaed.
Increase the chocolate to cream ratio for a firmer set. Chill the ganache in the refrigerator for 30–60 minutes.
Related
Looking for other dessert recipes? Try these:
Swedish meringue cake (Pinocchio cake)
If you’re looking for an easy way to jazz up your cake and make it look and taste stunning and amazing! Look no further.
This rich and creamy chocolate ganache makes any cake irresistible and luxurious.
Did you make this chocolate ganache recipe?
Please leave me a rating and comment below!
Chocolate ganache recipe
Equipment
- 1 kitchen scale
- 1 measuring jug
- 1 Mixing bowl
Ingredients
- 200 ml heavy cream
- 200 grams milk chocolate best quality possible
Instructions
- Break the chocolate into small pieces in a heat proof bowl.
- Heat the cream until very hot but not boiling.
- Pour the hot cream over the chocolate pieces and leave it for 5-10 minutes undisturbed and uncovered to soften the chocolate.
- whisk the cream and chocolate mixture until the chocolate is fully combined into the cream. Whisk until smooth and glossy. (The hot cream should have melted the chocolate and it should come together when whisking.)
- Leave the ganache to cool down before spreading it on the cake. It will thicken when it's cold. You can put it in the fridge to cool down quicker but make sure to check on it and whisk it regularly so it doesn't go too solid.
- The ideal consistency should be thick but spreadable
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