Chocolate ganache is decadent, smooth, and rich in flavor. Ganache originated in France long ago and refers to the smooth and velvety texture of the chocolate. It is the 1:1 ratio of chocolate and warm cream. Chocolate ganache can be used in so many different recipes! This post will show you how to make easy chocolate ganache!
Uses for Chocolate Ganache.
Cake filling for layered cakes
Filling for Chocolate Pie
Filling for S’mores Pie
Frosting for cakes or cupcakes
Topping for vanilla ice cream, brownies, vanilla cake
What chocolate is the best chocolate for chocolate ganache?
There are so many different chocolate options to use for chocolate ganache. For this recipe I use milk chocolate chips and Hershey chocolate. These two chocolates gave the ganache a rich chocolatey flavor that is so addictive and decadent.
If you cannot find milk chocolate chips, you can also use semi sweet chocolate chips. These are the most common chocolates found in the baking isle.
I also recommend pure chocolate bars such as Bakers baking chocolate for this recipe.
How to Make Chocolate Ganache.
- If you are using a chocolate bar, you will want to chop the chocolate into small pieces (similar to the size of a chocolate chip). If the chocolate is cut too large, it will not melt when the cream is poured on it.
- Melt the butter in a small saucepan over medium heat. When the butter is just about melted add in the cream.
- Increase heat slightly. Using a whisk, stir constantly, but gently. Heat until the mixture just barely comes to a boil. This will only take about 2-3 minutes to do.
- Pour the cream over the chocolate in the bowl. Cover with a lid (or a plate) for 2-3 minutes. Begin stirring gently, combining the chocolate with the butter-cream mixture. You will have a smooth chocolate ganache after about 1-2 minutes of stirring!
- Let the mixture sit from 5-15 minutes, depending on how “drippy” you want the chocolate.
NOTE: If you’re putting the ganache on brownies, it can be pretty cool and still spread well. For cakes topping, you’ll want it to be warmer so that it will run and cover the cake. For thinner ganache, you will use 2 cups of chocolate chips, for a thicker ganache, you will double the recipe (4 cups).
For this S’mores Pie, you’ll want the ganache to sit for 15 minutes so it is a little thicker.
How do I Store Ganache?
Ganache can be stored on the counter for up to 3 days then it needs to be moved to the fridge. It will keep fresh in the fridge for about 1 week. Ganache can also be frozen for up to one month. Thaw it in the fridge when you are ready to use it. Ganache will harden as it is cooled in the fridge. Always store ganache with a piece of Saran wrap touching it’s surface so a crust does not form.
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Coffee and Brownies,
- 2 cups milk chocolate chips
- 2 cups whipping cream
- 4 Tablespoons butter
- ¼ cup Hershey bar, chopped in chunks (optional)
- Melt butter in a small saucepan over medium heat. Add in cream when butter is just about melted.
- Increase heat slightly and using a whisk, stir constantly, but gently. Heat until the mixture just barely comes to a boil.
- Pour cream over chocolate in the bowl. Cover with a lid (or a plate) for 2 minutes. Begin stirring gently, combining the chocolate with the butter-cream mixture. After just a minute or two of stirring, all the chocolate is melted and you've got a smooth chocolate ganache!
- Let the mixture sit from 5-15 minutes, depending on how "drippy" you want the chocolate. If you're putting the ganache on brownies, it can be pretty cool and still spread well. For cakes, you'll want it to be warmer so that it will run and cover the cake.
-If ganache doesn't seem to be thickening, place in the fridge for a few minutes.
-If it still has not thickened after about an hour, reheat the ganache and add more chocolate.
-If you would like a thicker ganache, add 4 cups of chocolate chips, instead of 2.