Chocolate Ganache

By Julia Moskin

Updated October 27, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
5 minutes
Rating
5(847)
Comments
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Ganache is the French term for the luscious combination of chocolate and cream, and it makes a strategic addition to any dessert playbook. When it’s hot and pourable, it’s a classic companion to ice cream. Warm, you can pour or pipe it over a cake, cupcakes or cookies; it will set to a soft, rich glaze. Let it cool to room temperature and whip it in a mixer to make a fluffy frosting. Or chill it, then roll into balls and dust with cocoa powder to make truffles. This sauce has a slightly more adult flavor than the ice-cream-parlor standard; coffee will do that to a dessert. Leave it out if you prefer. Also note that bittersweet chocolate will deliver a stronger, sharper chocolate taste than semi-sweet. Refrigerate leftovers in a jar; it will keep indefinitely. To rewarm, place the jar in a saucepan half-filled with simmering water, or uncover and heat in microwave at low heat.

Featured in: Chocolate Ganache, an Easygoing French Treat

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Ingredients

Yield:About 1½ cups

  • 14 ounces semisweet or bittersweet chocolate, broken into pieces

  • 3 tablespoons espresso, strong coffee or water

  • 1 teaspoon vanilla extract

  • ¼ cup sugar (confectioners’, granulated or light brown)

  • ¾ cup heavy cream, preferably not ultrapasteurized

  • 1 pinch coarse salt, more to taste

Ingredient Substitution Guide
Nutritional analysis per serving

31 grams carbs; 20 milligrams cholesterol; 272 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 18 grams fat; 2 grams fiber; 21 milligrams sodium; 2 grams protein; 27 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring. (Alternatively, combine in a bowl and microwave at low heat for 2 minutes. Stir. Continue cooking in 30-second blasts, stirring in-between.)

  2. Step 2

    Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together. It may appear curdled, but keep stirring or whisk vigorously; it will smooth out. If too thick to pour, whisk in hot water a tablespoon at a time. Taste for salt and adjust the seasoning.

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Ratings

5 out of 5
847 user ratings
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Comments

Martha

I pulse the chocolate pieces to obtain finer pieces. The cream I just heat in the microwave until hot, but not boiling. Pour the hot cream over the rest of the chocolate, anything else you wish yo I handle the flavor. Let it sit for thirty seconds then process until smooth, usually less than a minute. Couldn't be easier. It has o many uses depending on how firm you let it get. Leftovers make fabulous truffles.

maricler

You may replace the cup of heavy cream with regular or low fat milk. Do not ever let it boil. Oh! And add a little bit of fresh chile serrano, thinly cut it.

Petaltown

Unsweetened cocoa works well also. 1/3 cup of it, 1/4 c sugar, 1/2 c water. Dash salt, dash vanilla. Cook only long enough to thoroughly combine. Super easy.

Cherry

First time making à ganache. I used the microwave method at 40% power. About 6 mins total, stirring after every minute. Super easy and very tasty. Did half semi/half bittersweet chips. This is a keeper.

Lauren

This was a big hit for a 40th birthday party! I didn’t have baking chocolate, but I did have some Ghirardelli semisweet chocolate chips. I used 1.5 cups of the chips and 1 cup of cream with the rest of the recipe as is. It was incredible! Poured the ganache over the one pot chocolate dump cake. Everyone came back for seconds and even wanted to some to take home.

Megumi

Why does the recipe specific non-ultra pasteurized cream?

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