Chocolate Ganache

Ganache is a mixture of chocolate and cream, melted together and used to glaze or fill a cake, whip into a fluffy frosting, or fill truffles. The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache will be easily pourable, and will be very soft when set. Ganache may be made thicker by adding a higher percentage of chocolate.

Prep
5 mins
Total
10 mins
Yield
2 1/2 cups, or enough to ice a 9" or 10" cake
Chocolate Ganache

Instructions

  1. Heat the cream (and corn syrup, if you're using it) in a saucepan or in the microwave, until the mixture begins to steam.

  2. Pour over the chopped chocolate in a bowl. Let sit for 5 minutes. Stir — at first slowly, then more vigorously — until the chocolate is completely melted. If necessary, reheat very briefly to soften any remaining hard bits of chocolate. Flavor to taste (see "tips," below), if desired.

  3. Use ganache while the chocolate is still warm, but has begun to thicken. Reheat if it thickens too much as you work.

Tips from our Bakers

  • This ganache will glaze the top and sides of a 9" or 10" cake, with some left over to pour over ice cream.
  • Chocolate chips may be used in place of chopped chocolate, if desired; flavor and texture may differ.
  • Flavor ganache, if desired; try 1 tablespoon liquor or liqueur of your choice, or vanilla extract, espresso powder, or another flavor, to taste.
  • For a bit more shine and flexibility, add 2 tablespoons (1 1/2 ounces, 39g) corn syrup when heating the cream.
  • Leftover ganache may be stored in the refrigerator, covered, for at least a week. Reheat at a low temperature to make it spreadable or pourable.