Simple Chocolate Ganache

Simple Chocolate Ganache
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Chocolate Ganache.
Smooth, velvety and delectably divine. 
You’ve seen this beautiful chocolate glaze before, haven’t you?
It can be poured over cakes, cupcakes, cheesecakes or cookies.
You might even love it as a luscious dip for
strawberries, bananas, pretzels or pound cake.
You could bath in it if you would like.
I won’t tell anyone.
Those kind of secrets are best left between the two of us.

Chocolate Ganache is VERY easy to make, my friends 
and can turn a regular-plain-jane-dessert 
into a 

divinely delicious

Have I talked you into making some 
Chocolate Ganche yet?
Let’s do it. 
You and me, baby. 

Just as a side note….for these cupcakes I used this 
and this
Last week I made something super heavenly with this yummy Ganache to celebrate my sisters bdays. 
Can’t wait to show you all about it…..
Ok then, with out further chatting, let’s make Ganache!
 Simple Chocolate Ganache
Time: 10 minutes hands on + 20 minutes to thicken
Yield: About 3 Cups Ganache
12 ounces (2 Cups) semi sweet chocolate chips
12 ounces (1 1/2 Cups) heavy whipping cream
dash salt
1/4 t vanilla 
Here are the very basic ingredients you will need. Didn’t I say it would be simple! Ganache is made from equal parts chocolate and whipping cream. Now be ware here…..
You want to measure your ingredients carefully. 2 Cups of chocolate chips is not equal to 2 Cups of whipping cream. You need the same weight in ounces. 
As we see on this glass measuring cup 12 ounces of cream is actually equal to 1 1/2 Cups. If you don’t have a kitchen scale to measure your chocolate…read the weight measurement on the package of chocolate chips so you know how much cream to add. Most packages of chocolate chips come in 12 ounces.
1. Toss your chocolate chips into a microwave safe bowl and pour the whipping cream over the top of them. 
2. Give the mixture a little stir…
and place your bowl in the microwave and heat it up for 30 seconds.
3. Stir the mixture together and place it back in the microwave for another 30 seconds. 
4. Stir the ingredients together again. The chocolate should be melting a bit by this point. Don’t be alarmed if it looks a little bit creepy and chunky at this point. Smooth chocolate bliss is in your future.
5. Place the bowl back in the microwave again for 30 seconds then stir. By this point the ingredients should begin to combine nicely and beautifully. Whisk it together until it is nice and smooth.
6. Toss in a dash of salt…
a little splash of vanilla and stir to combine. 
7. At this point your Ganache will be very thin. It works well in this form as a dip. Dunk something wonderful in it and you will be a happy soul. 
8. As the Ganache cools it will begin to thicken. If you are planning to use it as a glaze over say something like this…..
you will want to let the Ganache cool so that it resembles the texture of thin pudding. Ganache at this “pudding” like texture is perfect for covering cakes or cheesecakes and letting a portion of the Ganache roll over the side of your dessert. Begin by covering the top of the dessert with a generous helping of Ganache. Then with a spoon, gently push some of the Ganache over the sides of the dessert. It should slowly creep down the sides and most often (if you push it over slowly) it will begin to set up as it drizzles down the sides. This makes for a beautiful presentation. 

9. Leftover Ganache can be stored in the refrigerator. It will set up into a lovely fudge like consistency. (Nothing wrong with that, is there!) To return the Ganache to it’s glossy glaze texture, just pop it into the microwave for 30 seconds and stir. 

Allow the Ganache to return to it’s “thin pudding” like texture and you will be ready to use it again as a glaze. 

Hope you make some soon!
Hope you invite me over to swoon and gush over it!
As for bathing in it…you’ll have to do that on your own.
🙂   🙂   🙂   🙂

Post a comment!


  1. 1
    August 5, 2011 at 2:29 pm

    Hey Jamie..trying to leave a comment and keep getting service errors…so here goes 😉 Just wanted to let you know that I got my new cookbook: Real Mom Kitchen and I can't wait to try some of these great recipes. Thanks so much and I'll be sure to blog about the recipes that I try and let you know. Have a wonderful weekend. Fondly, Roberta

  2. 2
    August 5, 2011 at 2:42 pm

    I just made ganache last night for cherry cordial cupcakes I'm selling at a bake sale today! I actually heat the cream in the microwave then pour it over chopped chocolate, letting it sit for about 3 minutes. Then I whisk until glossy and refrigerate for a little while so it isn't super-drippy when pouring over cupcakes. Yum!

  3. 3
    August 5, 2011 at 9:18 pm

    Ive never made ganache but plan to soon so this is just the most wonderfully useful post! Thank you for your incredibly clear instructions and oh-so lovely photos 🙂 brillliant

  4. 4
    August 7, 2011 at 3:51 am

    That ganache looks incredible! Thanks for the step by step!

  5. 5
    August 7, 2011 at 6:39 am

    Jamie, Jamie, Jamie!!! You are so entertaining, I love to read your blog. You are better than Rachael Ray, Bobby Flay and all my fav Food Network people. Please, promise you will audition for your own cooking show on the food network someday – soon!! You are seriously so talented in every way, you need to be famous!!!!!!! I would watch your show everyday, I love you blog!!!

  6. 6
    August 16, 2011 at 12:47 pm

    Yum! Love ganache. When it hardens up, I use it as frosting and pipe it onto cakes. So pretty and super tasty!

  7. 7
    Erika Brown
    June 23, 2013 at 9:43 pm

    Thank you this is a wonderful recipe. I used it this weekend on a chocolate cake with peanutbutter frosting. It was so delicious.

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