Basic Ganache Recipe

Unlock the secrets to luscious, versatile ganache! This easy recipe uses a perfect cream-to-chocolate ratio for semisweet and bittersweet chocolates, creating a rich base for truffles, ice cream sauces, decadent chocolate fondue, creamy hot cocoa, elegant glazes, and delightful frostings. Learn how to make this incredibly simple yet impressive ganache – perfect for beginners and experienced bakers alike! Customize it for darker chocolates with a simple adjustment. Get ready to elevate your desserts!

Prep Time 5 mins
Cook Time 12 mins
Calories 1225.3 kcal
Protein 19g
Rating 4.8 (5 Reviews)
Basic Ganache 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Basic Ganache

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How to Make Basic Ganache

  1. Finely chop 8 ounces (227g) of semisweet or bittersweet chocolate (with cacao percentage below 60%).
  2. Place the chopped chocolate in a heatproof bowl.
  3. In a small saucepan, heat 1 cup (240ml) heavy cream over medium heat, stirring occasionally, until tiny bubbles appear around the edges (do not boil).
  4. Slowly pour the hot cream over the chocolate, ensuring the cream is evenly distributed.
  5. Let the mixture sit for 1 minute to soften the chocolate, then gently stir using a spatula in a circular motion until completely smooth and emulsified. Avoid whipping.
  6. If using darker chocolate (above 60% cacao), you may need to add up to 1/4 cup extra cream for the desired consistency.
  7. Once smooth, let the ganache cool slightly before using or storing. For best results, store in an airtight container in the refrigerator for up to 2 weeks.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

371g

Fat

288g

Carbs

36g