Easy Chocolate Ganache Recipe

5 from 2 votes

Learn how to make this easy chocolate ganache for dipping, drizzling, or frosting. This is the most simple recipe!

Prep Time10

Cook Time5

Cool Time2

Total Time2 15

Course: Dessert

Cuisine: American

Servings: servings

Cost: 8

Chop chocolate into small pieces. The smaller the chop, the faster it melts. Place in a medium sized heat safe bowl.
Heat cream in a small saucepan over medium low heat until it just begins to simmer (don't let it boil).
Pour hot cream over chocolate. Let sit 5 minutes, then whisk until smooth and all chocolate is melted.
To use as fondue: Use the warm ganache as a dip.
To use as a dip, drizzle, or glaze: While warm, frost cupcakes with a thin layer (it's not pipable at this stage). Or use as a dip for fruit or drizzle for cakes and pies.
For pipe-able chocolate frosting: Let sit at room temperature until the mixture cools to room temperature (it will thicken slightly). Place in a pastry bag and pipe onto cupcakes as desired.
To use as truffles: Chill ganache until firm. Use a cookie scoop to scoop 1 tablespoon size balls. Roll cold ganache into uniform balls and dip in chocolate or coat as desired.
To make whipped ganache frosting: Place cold ganache in the bowl of a stand mixer fitted with the whisk attachment. Beat until fluffy. Ganache will lighten in color. This will take a few minutes - longer if you're using a hand mixer. At this texture you can pipe the frosting using your desired frosting tip.

Use a good quality chocolate (baking chocolate) that is at least 56% cacao (semi-sweet). Percentage varies by brand.
Be sure to use heavy whipping cream (no substitutions).
Store ganache at room temperature for up to 2 days, however if you feel more comfortable you can store in the refrigerator then reheat to thin if needed.

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