I made an Easy Chocolate Ganache using just two pantry staples and one unexpected shortcut that yields a glossy, bakery-ready finish.

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I always call this my lazy secret because it behaves like magic even when I’m rushed or distracted. With just good bittersweet or semi sweet chocolate and heavy cream it turns into everything from a glossy pour to a spreadable dream, honestly.

I’ve used it as a Pourable Chocolate Ganache for late night cake fixes and it’s saved more than one Bolo Drip Cake attempt when I thought I’d ruined the whole thing. It’s not fancy, it’s forgiving, and it makes you look like you knew what you were doing, even when you totally guessed.

Try it, you might get hooked.

Ingredients

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Perfect, Versatile Chocolate Ganache

Bittersweet chocolate gives deep cocoa flavor, antioxidants, some fiber, plus sugar and fat.
Heavy cream it’s mostly fat and calories, little protein, makes ganache silky.
Butter adds shine and richness, it’s mostly saturated fat, tiny vitamins A and D.
Corn syrup boosts gloss and smoothness, almost all sugar, no real nutrients.
Vanilla just adds aroma and depth, negligible calories, makes flavors pop.
A pinch of salt balances sweetness, enhances chocolate, no calories worth noting.
Liqueur lends complex boozy notes, adds sugar and alcohol, use sparingly.

Ingredient Quantities

8 oz (225 g) bittersweet or semi sweet chocolate, finely chopped or chips

8 fl oz (240 mL) heavy cream, 35% milk fat (equal weight base for pourable ganache)

12 oz (340 g) bittersweet or semi sweet chocolate, finely chopped or chips (for thicker frosting)

6 fl oz (180 mL) heavy cream, 35% milk fat (for thicker frosting)

1 to 2 tablespoons unsalted butter, room temp, optional for extra shine

1 tablespoon light corn syrup or glucose syrup, optional for glossy finish

1 teaspoon pure vanilla extract, optional

Pinch of fine sea salt, optional

1 to 2 tablespoons liqueur like rum, brandy or Kahlua, optional for flavor

How to Make this

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1. Chop the chocolate finely (use 8 oz for a pourable ganache with 8 fl oz cream, or 12 oz for a thicker frosting with 6 fl oz cream), place it in a heatproof bowl so it’s ready.

2. Heat the heavy cream in a small saucepan until it just starts to simmer and small bubbles form at the edge, do not let it boil.

3. Pour the hot cream over the chocolate, covering it completely, then let it sit undisturbed for 1 to 2 minutes so the heat melts the chocolate.

4. Gently stir from the center outward in slow circles until glossy and smooth, scraping the bowl sides, if any unmelted bits remain let it sit another 30 seconds then stir again.

5. While the ganache is still warm add optional extras: 1 to 2 tablespoons room temp unsalted butter and 1 tablespoon light corn syrup for extra shine, 1 teaspoon vanilla, a pinch of fine sea salt, and 1 to 2 tablespoons liqueur if you want flavor; stir until fully incorporated.

6. For a pourable glaze use the equal weight method (8 oz chocolate + 8 fl oz cream). Let it cool 5 to 15 minutes until slightly thickened but still pourable, then pour over your cake or dessert.

7. For thicker frosting use 12 oz chocolate + 6 fl oz cream. After mixing cool to room temperature then chill until firm enough to spread, about 30 to 60 minutes depending on your fridge.

8. To make a spreadable or pipable frosting whip chilled thick ganache with a hand mixer for 1 to 3 minutes until fluffy, but don’t over whip or it may separate and get oily.

9. Troubleshooting and storage tips: if ganache looks grainy or seizes warm a few tablespoons of cream and whisk, or blend briefly with an immersion blender to re-emulsify. Store covered in the fridge up to a week, gently rewarm in short bursts in the microwave or over a double boiler and stir until smooth before using.

Equipment Needed

1. Kitchen scale (for precise chocolate to cream ratios, dont skip this if you want pourable vs thick frosting)
2. Chef’s knife and cutting board (to chop chocolate finely)
3. Heatproof bowl (to melt chocolate in after the cream is hot)
4. Small saucepan (to heat the cream, watch it so it doesnt boil)
5. Silicone spatula (scrape the bowl and stir gently)
6. Whisk (to smooth the ganache and incorporate butter or syrup)
7. Hand mixer or stand mixer (to whip chilled ganache fluffy) or immersion blender (to re-emulsify if it seizes)
8. Shallow container and plastic wrap (cool, chill and store the ganache)

FAQ

Q: What's the difference between the two sets of chocolate and cream amounts? A: One is a 1:1 style (about equal weight chocolate and cream) for a pourable glaze, the other is roughly 2:1 chocolate to cream for a thick frosting. Use the 1:1 when you want a shiny drip or glaze, use the 2:1 when you need pipeable frosting or a spreadable filling.

Q: Can I use chocolate chips or do I have to chop a bar? A: Chips work fine, but chopping a bar gives smaller, more uniform pieces so the chocolate melts smoother and faster. Weigh your chocolate if you can, measuring by weight is more reliable than cups.

Q: How do I get a glossy, smooth finish? A: Heat the cream just to a simmer, pour it over the chocolate and let sit a minute, then stir gently until smooth. Add 1 tbsp corn syrup or a little butter for extra shine, and a pinch of salt to lift the flavor. Don’t overbeat or you can make it dull or grainy.

Q: My ganache looks grainy or has separated, how do I fix it? A: Gently rewarm the mix over a double boiler or in short microwave bursts while stirring, then whisk briskly or use an immersion blender to re-emulsify. If it still looks odd, add a tablespoon of warm cream and blend again, repeating as needed.

Q: How long can I store ganache and how do I reheat it? A: Stored airtight in the fridge it keeps about 1 to 2 weeks, and you can freeze it up to 3 months. To reuse, let it come toward room temp then warm gently in short microwave bursts or over a double boiler, stirring until smooth.

Q: Can I flavor ganache or make it alcohol free? A: Yes, add liqueur, vanilla or extracts and a pinch of salt after the ganache is emulsified, add small amounts so you dont thin it too much. For non dairy, use a high fat plant based cream substitute but results will be different so test a small batch first.

Perfect, Versatile Chocolate Ganache Recipe Substitutions and Variations

Chocolate (bittersweet or semisweet): you can swap in milk chocolate or white chocolate, but expect a sweeter, softer ganache. For milk chocolate use about the same weight and maybe cut cream by 10 to 15%. For white chocolate use a sturdier ratio: about 2 parts chocolate to 1 part cream by weight so it sets properly.
Heavy cream (35%): full fat coconut milk or canned coconut cream works 1:1 for a dairy free ganache, though you’ll get a light coconut note. Half and half or evaporated milk can work but the ganache will be softer so chill to firm it up.
Unsalted butter: swap with equal weight coconut oil or vegan butter for shine and set, or use 1 to 2 teaspoons neutral oil (grapeseed, vegetable) if you just want gloss. Coconut oil will firm in the fridge so keep that in mind.
Light corn syrup or glucose: use honey, golden syrup, or a simple syrup (1:1 sugar to water) 1:1 as a glossy substitute. Honey adds flavor so choose based on whether you want that extra note.

Pro Tips

– Use really good chocolate and chop it evenly. Cheap chocolate can taste flat or separate, and big chunks melt unevenly. Its worth paying a little more and weighing your chocolate and cream so the texture turns out predictable.

– If the ganache looks dull, grainy or like it’s about to split, warm 1 to 2 tablespoons of cream and whisk it in slowly, or pulse briefly with an immersion blender to re-emulsify. Dont throw more cold cream or keep whipping hard, that usually makes it worse.

– Control the texture by temperature not force. To firm ganache faster put the bowl in an ice bath and stir gently so it cools evenly; to loosen set ganache warm it in short microwave bursts or over a warm water bath, stirring between bursts. Watch it though, once it gets too cold it can go rock hard.

– For a glossy finish and deeper flavor add the butter and corn syrup at the very end and a tiny pinch of salt to lift the chocolate. Store ganache covered with plastic pressed to the surface so it doesnt form a skin, and rewarm gently in 10 to 15 second microwave bursts, stirring between each.

Perfect, Versatile Chocolate Ganache Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made an Easy Chocolate Ganache using just two pantry staples and one unexpected shortcut that yields a glossy, bakery-ready finish.

Servings

servings

Calories

377

kcal

Equipment: 1. Kitchen scale (for precise chocolate to cream ratios, dont skip this if you want pourable vs thick frosting)
2. Chef’s knife and cutting board (to chop chocolate finely)
3. Heatproof bowl (to melt chocolate in after the cream is hot)
4. Small saucepan (to heat the cream, watch it so it doesnt boil)
5. Silicone spatula (scrape the bowl and stir gently)
6. Whisk (to smooth the ganache and incorporate butter or syrup)
7. Hand mixer or stand mixer (to whip chilled ganache fluffy) or immersion blender (to re-emulsify if it seizes)
8. Shallow container and plastic wrap (cool, chill and store the ganache)

Ingredients

8 oz (225 g) bittersweet or semi sweet chocolate, finely chopped or chips
8 fl oz (240 mL) heavy cream, 35% milk fat (equal weight base for pourable ganache)
12 oz (340 g) bittersweet or semi sweet chocolate, finely chopped or chips (for thicker frosting)
6 fl oz (180 mL) heavy cream, 35% milk fat (for thicker frosting)
1 to 2 tablespoons unsalted butter, room temp, optional for extra shine
1 tablespoon light corn syrup or glucose syrup, optional for glossy finish
1 teaspoon pure vanilla extract, optional
Pinch of fine sea salt, optional
1 to 2 tablespoons liqueur like rum, brandy or Kahlua, optional for flavor

Directions

Chop the chocolate finely (use 8 oz for a pourable ganache with 8 fl oz cream, or 12 oz for a thicker frosting with 6 fl oz cream), place it in a heatproof bowl so it's ready.
Heat the heavy cream in a small saucepan until it just starts to simmer and small bubbles form at the edge, do not let it boil.
Pour the hot cream over the chocolate, covering it completely, then let it sit undisturbed for 1 to 2 minutes so the heat melts the chocolate.
Gently stir from the center outward in slow circles until glossy and smooth, scraping the bowl sides, if any unmelted bits remain let it sit another 30 seconds then stir again.
While the ganache is still warm add optional extras: 1 to 2 tablespoons room temp unsalted butter and 1 tablespoon light corn syrup for extra shine, 1 teaspoon vanilla, a pinch of fine sea salt, and 1 to 2 tablespoons liqueur if you want flavor; stir until fully incorporated.
For a pourable glaze use the equal weight method (8 oz chocolate + 8 fl oz cream). Let it cool 5 to 15 minutes until slightly thickened but still pourable, then pour over your cake or dessert.
For thicker frosting use 12 oz chocolate + 6 fl oz cream. After mixing cool to room temperature then chill until firm enough to spread, about 30 to 60 minutes depending on your fridge.
To make a spreadable or pipable frosting whip chilled thick ganache with a hand mixer for 1 to 3 minutes until fluffy, but don't over whip or it may separate and get oily.
Troubleshooting and storage tips: if ganache looks grainy or seizes warm a few tablespoons of cream and whisk, or blend briefly with an immersion blender to re-emulsify. Store covered in the fridge up to a week, gently rewarm in short bursts in the microwave or over a double boiler and stir until smooth before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.