How To Make Chocolate Ganache
This rich and glossy chocolate ganache is the ultimate finishing touch for cakes, cupcakes, tarts, truffles, and more. Made with just two simple ingredients — chocolate and heavy cream — it’s silky, smooth, and effortlessly decadent. Perfect for frosting cakes, dipping fruit, or adding a luxurious layer to your favorite desserts.
Print
Pin
Ingredients
- 8 ounces good-quality chocolate finely chopped
- 1 cup heavy cream
- 1 teaspoon corn syrup or 1 teaspoon coconut oil (optional, for shine)
Instructions
- Finely chop your chocolate and place it in a heatproof bowl. The smaller the pieces, the smoother the ganache.
- In a small saucepan, warm the heavy cream over medium heat until it’s steaming but not boiling. Small bubbles should appear around the edges.
- Pour the hot cream over the chocolate. Let it sit for 2–3 minutes to gently melt.
- After sitting, start whisking from the center outward until smooth and glossy. Add corn syrup or coconut oil at this stage if using.
- For a pourable glaze, use immediately while warm.
- For a spreadable, or whipped ganache, let it cool at room temperature or refrigerate until thickened.