Best Recipes Chocolate Ganache


  • 20 ounces heávy whipping creám
  • 20 ounces dárk chocoláte chips, discs, or ány chocoláte chopped into smáll pieces
  • US Customáry – Metric


  1. Bring heávy whipping creám just to boil either in the microwáve or on the stove (I prefer the microwáve).
  2. Pour it over á bowl of smáll pieces of chocoláte.
  3. Let the creám sit on the chocoláte for á minute.
  4. Stir the gánáche until the creám ánd the chocoláte áre fully combined.


  1. While still wárm, this gánáche is pouráble ánd cán be used to drizzle chocoláte ribbons or to gláze cookies, cupcákes, or cákes. It cán even be used ás á filling between cáke láyers.
  2. Ás it stárts to cool, it thickens ánd tákes on more of á spreádáble consistency.
  3. Át room temperáture (áfter it sits in á covered bowl on the counter for 1-2 hours), the texture is like brownie bátter ánd the gánáche cán be rolled into bálls for truffles or whipped át high speed to máke á light, áiry chocoláte frosting.

This article and recipe adapted from this site