Chocolate Ganache Recipe (2024)

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.

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.

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.

i prefer this without the sugar. i'm a big fan of ganache used for both frosting and as a hot fudge sauce. it has a cleaner, less sugary taste than other chocolate sauces.

A trick I use when making an on the spot chocolate sauce for vanilla ice cream is to melt some chocolate chips and a little ice cream in the microwave and stir. It's an instantly pleasing chocolate sauce.

A little almond extract takes this to new heights!

This is SO good. As it ages, the coffee flavor becomes a bit more pronounced and really adds depth to the ganache. I wanted to roll some up and make truffles, but it was gone before I had the chance! My family kept pouring it over ice cream.

I use 2-3 Tbs. agave syrup instead of sugar. I prefer the texture and the flavor.

Use a good quality chocolate. We like Guittard.

If I could give this 10 stars, I would. Used Ghirardelli bittersweet, and palm sugar. Yum!

In a separate recipe on this site for chocolate sauce with a similar profile of ingredients, the suggestion for reheating is to store the sauce in a glass jar and put the jar in a pan of boiling water until the sauce melts to your desired consistency. I haven't tried it but worth a shot.

I put this over Hagan Dazs raspberry sorbet for dessert Christmas Eve. We always have lobster stew and popovers, so dessert cannot be too heavy or rich. Just a bit of this drizzled over the sorbet is fabulous. On the side, I include 2-3 of those little frozen cream puffs, that come in large tubs - dust them with a bit of powdered sugar. Very festive looking and just perfect after a rich meal!

A teaspoon or so of espressor powder can easily replace the strong coffee or espresso itself.

If you add a pat of butter when it is done, it will slide off the ice cream in the most delightful way.

pour heated cream over chocolate

I followed a few other commenters, left out the sugar, and subbed the coffee for a tsp of espresso powder. It’s perfect and makes a bunch. I’m using about a third as topping for a cheesecake.

Used semi sweet chocolate (no need for sugar), I added almond extract too. I used 2Tbs cold brew and 1 Tbs grand mariener, worked great in the microwave - super easy

Delicious, I used 2 tbs cold brew and 1 tbs grand mariner, also added almond extract, doesn’t need powdered sugar, works well in microwave - just keep stirring

Evaporated milk works just fine if you don't have cream. I chopped up all kinds of leftover chocolate, poured the hot milk on it to sit, added a tsp of orange liqueur, stirred it all smooth and poured that over the top of a cake. An unusually forgiving recipe.

Added 2 tsp each TJs strong Bourbon Whiskey Cointreau. Added 1/4 tsp Korean red pepper powder/flakes merlot sea salt and kosher salt (1 tsp total). Used semi sweet chocolate chunks TJs 6 oz cocoa powder, and a chocolate heart I had on hand. Planning on using over flourless chocolate cake with ganache and bourbon/whiskey flavored whip cream for Valentine’s Day dessert!

So good! I made it early and refrigerated in a glass storage bowl. I happened to have a warm oven from making dinner so I put the uncovered bowl in the oven, now off, during dinner. Perfect temperature and no fuss for serving with vanilla ice cream and raspberries for dessert!

1/3 c cocoa1/4 c sugar1/2 c water or milktsp vanillaDash salt

So easy and so yummy. I made some to frost a chocolate cherry cake. Now I have a jar of leftover ganache to spread on bread every morning. I used whole milk instead of cream, and it turned out just fine.

This looks yummy… but I’ve always made chocolate ganache by heating up some cream, pouring it over an equal amount of chocolate, let sit and stir. I do really like the addition of espresso, but why bother with the powdered sugar?

Nice depth of flavour with the added flavours. This lovely recipe has improved my usual chocolate and cream ganache. I just gently heat cream and coffee till bubbles appear and turn off before adding the chocolate then let it m let before stirring. Thanks

Made this too top a cheesecake. Turned out great and super easy! Makes a lot of ganache

Looks delicious

Made it successfully with coconut milk subbing in for 2/3 of the whipping cream.

I made this without the sugar and it was divine.

I made a half recipe to add as a thin top layer to a chocolate cheesecake and added a few more pinches of salt to taste. Delicious and easy. I used the double boiler method because I was afraid of burning the chocolate direct in a pot. I almost used straight up coffee grounds until my bf pointed out the "or water" part.