Description
This easy chocolate ganache recipe creates a smooth, glossy, and versatile chocolate topping or filling using just semisweet chocolate chips and heavy cream. In under 10 minutes, you can make a rich and luscious ganache perfect for drizzling, glazing, or whipping for frosting.
Ingredients
Scale
Ganache Ingredients
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
Instructions
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer—steam will rise and small bubbles will form at the edges, but do not let it boil.
- Pour over Chocolate: Place the semisweet chocolate chips in a heatproof bowl. Once the cream is heated, immediately pour it over the chocolate chips to begin melting.
- Let It Sit: Allow the cream and chocolate mixture to sit undisturbed for 2 to 3 minutes so the chocolate chips become soft and start melting.
- Stir Until Smooth: Using a whisk or spoon, gently stir the mixture until all the chocolate is melted and the ganache is silky, smooth, and shiny.
- Cool or Use Immediately: Use the ganache right away as a warm drizzle over desserts, or let it cool for thicker consistency. For whipped ganache, cool it to room temperature, then whip with a hand mixer until light and fluffy.
Notes
- Do not let the cream boil to avoid scorching the ganache.
- Use good quality semisweet chocolate for best flavor.
- Ganache can be stored in the refrigerator for up to 1 week; rewarm gently before use.
- Adjust the cream-to-chocolate ratio to make thicker or thinner ganache.
- Whipped ganache works well as frosting or filling for cakes and cupcakes.
