Chocolate Ganache

By Julia Moskin

Updated Oct. 28, 2024

Chocolate Ganache
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
5 minutes
Rating
5(767)
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
  • 14ounces semisweet or bittersweet chocolate, broken into pieces
  • 3tablespoons espresso, strong coffee or water
  • 1teaspoon vanilla extract
  • ¼cup sugar (confectioners’, granulated or light brown)
  • ¾cup heavy cream, preferably not ultrapasteurized
  • 1pinch coarse salt, more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

272 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 2 grams protein; 21 milligrams sodium

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
767 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.

andrea

How may I alter the recipe to get a ganache that is harder. I need to carve into it for a birthday.

Kate

Ganache is my absolute favorite dessert. This is the first time I’ve ever tried to make it, and it was so easy! Great recipe. I used bittersweet chocolate, and even ultra pasteurized cream, did not see the comment to not use ultra pasteurized cream in the recipe directions until it was too late. Everything turned out perfectly! I had some and then stored the rest in 2 ounce plastic containers for future me!

Deborah

I've been using this recipe for years. My all time go-to when I crave a rich chocolate sauce

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