Dark chocolate ganache is a rich, smooth, and velvety mixture that I love using as a glaze, filling, or frosting. Whether I’m making truffles, topping a cake, or simply dipping strawberries, this simple yet luxurious recipe always delivers deep chocolate flavor with a silky texture that’s hard to resist.
Why You’ll Love This Recipe
I love this dark chocolate ganache because it’s incredibly versatile and easy to make with just two ingredients. It adds a touch of elegance to any dessert and can be used in so many ways—poured over cakes, whipped into a mousse-like texture, or even rolled into truffles. Plus, I can adjust the consistency based on how I want to use it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz (225 g) dark chocolate (at least 60% cocoa), finely chopped
1 cup (240 ml) heavy cream
Directions
I start by placing the finely chopped dark chocolate in a heatproof bowl.
In a small saucepan, I heat the heavy cream over medium heat until it just begins to simmer—making sure it doesn’t boil.
I pour the hot cream over the chopped chocolate and let it sit for 2–3 minutes to soften the chocolate.
Using a whisk or spatula, I gently stir the mixture from the center outward until the chocolate is fully melted and the ganache is smooth and glossy.
I let it cool slightly before using, depending on how I want to use it: pourable when warm, spreadable as it cools, and firm when chilled.
Servings and timing
This recipe makes about 1 ½ cups of ganache, which is enough to glaze one 9-inch cake or fill a dozen cupcakes. Prep time: 5 minutes Cook time: 5 minutes Cooling time (optional): 15–30 minutes depending on desired consistency
Variations
Flavor twist: Sometimes I add a splash of vanilla extract, a pinch of sea salt, or a tablespoon of liqueur like Grand Marnier or Baileys for an extra layer of flavor.
Sweeter version: If I want it less intense, I use semi-sweet chocolate instead of dark chocolate.
Vegan option: I’ve swapped the heavy cream with full-fat coconut cream and it works beautifully, adding a subtle coconut flavor.
Thicker consistency: Reducing the cream to ¾ cup gives me a firmer ganache, great for truffles or thicker fillings.
Storage/Reheating
I store leftover ganache in an airtight container in the refrigerator for up to 1 week. To use it again, I gently reheat it in the microwave in short bursts (15–20 seconds), stirring in between, or warm it over a double boiler until smooth. If I want to freeze it, I let it cool completely, then freeze in a sealed container for up to 3 months. I thaw it in the fridge overnight and reheat gently before using.
FAQs
What kind of chocolate should I use for ganache?
I prefer using high-quality dark chocolate with at least 60% cocoa content. Baking bars melt more smoothly than chocolate chips.
Can I whip the ganache for frosting?
Yes, once the ganache is cooled and slightly firm, I whip it with a hand mixer to make a fluffy, spreadable frosting for cakes or cupcakes.
Why is my ganache grainy or oily?
This can happen if the cream was too hot or if I overmixed it. I stir gently and avoid boiling the cream to keep it smooth.
How long does ganache take to set?
Depending on the room temperature, it takes about 15–30 minutes to thicken at room temperature or faster if I chill it.
Can I flavor the ganache?
Absolutely. I often add extracts like almond or peppermint, or infuse the cream with herbs or spices like cinnamon or orange zest before pouring it over the chocolate.
Conclusion
Dark chocolate ganache is a decadent essential that I love having in my dessert arsenal. It’s quick, easy, and transforms any treat into something elegant and indulgent. Whether I’m pouring it, spreading it, or scooping it into truffles, ganache always satisfies my chocolate cravings in the most delicious way.
