Dark chocolate ganache is an easy, 2-ingredient recipe that's ready in just a few minutes. My method using a glass bowl over simmering water is easier to make than the traditional method of simmering cream directly in a sauce pan. It's foolproof and you get perfect results every time!
To all my dark chocolate lovers, let's unite to make the smoothest ganache using the most foolproof method, and put it in all of our cakes, candies, and sweet treats!
Don't be put off by the fancy-sounding French name, dark chocolate ganache is a very simple recipe with a 1:1 ratio of melted chocolate and warm cream, which combine to make a luscious, glossy, spreadable, and pipable chocolate that can be used in countless dessert recipes.
And my method WORKS! I've tried so many times to make chocolate ganache recipes the "traditional" way by simmering cream and pouring it over dark chocolate with mixed results. Once you make it my way, you'll be a ganache pro and ready to make all kinds of recipes like this Gluten-Free Chocolate Ganache Tart.
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My foolproof method for making dark chocolate ganache
I always make ganache using the double boiler method for flawless results every time, meaning I melt the dark chocolate and cream together in a glass bowl over a pan of gently simmering water. Some recipes ask you to bring the cream to a simmer and pour it over the chocolate, but this leaves a lot of room for a lot of errors. Here's why the double-boiler method is best:
- Cream is the perfect temperature: When you heat the cream directly in a saucepan you run the risk of it getting too hot and scorching which affects the taste of the ganache, or not getting hot enough which won't melt the chocolate, or getting a skin on top which affects the texture. Using the double boiler allows you to control the heat better, so it's the correct temperature, avoiding any of these problems.
- Chocolate melts gently and completely: Because you're maintaining the temperature of the cream over low heat, the chocolate melts quickly but gently, dissolving into the cream. If you heat the cream in a saucepan and it's not hot enough when you pour it over the chocolate, you'll have chunks that don't melt.
- Smooth, glossy texture: Stirring gently to combine the cream with the chocolate over the heat ensures that the ingredients are completely incorporated without overworking the mixture or adding too much air.
Dark chocolate ganache ingredients
- Dark chocolate (bittersweet or semi-sweet): Look for high-quality bittersweet or semi-sweet dark chocolate that is anywhere from 60% to 72% cacao content, any higher would be too bitter. Some of my favorite brands are Ghirardelli, Guittard, and Lindt.
- Heavy whipping cream: You'll need full-fat heavy cream, also called heavy whipping cream.
How to make dark chocolate ganache
Step 1: Set up the double boiler
Fill a medium sauce pan about โ full of water and place over medium high heat. Bring to a gentle simmer, then reduce the heat to low.
Step 2: Melt the chocolate
If you are using chocolate bars, chop them finely with a serrated knife. Combine the chopped dark chocolate or chocolate chips and cream in a medium-sized glass bowl that is larger than the top of the pan. Place the bowl on top of the pan, making sure the water is not touching the bottom of the bowl.
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Allow the chocolate to melt, stirring gently very occasionally with a silicone spatula until all the chocolate is melted and you have a smooth texture.
Pro tip
Keep an eye on the water in the pan, it should never come to a boil. If it does, lift the bowl up for a minute to let the water cool, and turn the heat down further or turn it off completely and let the chocolate continue to melt.
Step 3: Cool
Cooling time will depend on how you plan to use the ganache. If you're using it as a drip or a glaze, you'll want to use it fairly quickly while it's still pourable. (The longer it sits, the thicker it gets.) If you're piping it or using it as icing or a filling, let it cool to room temperature. If you're making candy like truffles, let it cool at room temperature for about 15 minutes, then transfer to the refrigerator for 60-90 minutes to set up.
Expert tips
- Use a glass bowl: Glass will conduct the heat slowly and more evenly than metal as the chocolate melts. Never use a plastic bowl as a double-boiler!
- Don't whisk: When melting the chocolate into the cream, do not use a whisk to mix it because whisking adds air bubbles that will hang around in the ganache. We want a smooth ganache with no bubbles!
- Use high-quality dark chocolate: Think about it, if it's cheap and doesn't taste great on its own, it won't taste good in ganache. Cheap chocolate is often too sweet, and it's grainy when melted.
Types of chocolate for making ganache
- Chocolate chips: The easiest to find and least amount of work. I usually use dark chocolate chips to make ganache, but I always use a high-quality brand like Ghirardelli or Guittard. Ghirardelli are easy to find in most grocery stores and I also love them in these Almond Flour Chocolate Chip Cookies.
- Chocolate bars: Dark chocolate bars will need to be chopped finely before melting with the cream, but this is a good option for making ganache because it opens up the playing field to all kinds of delicious chocolate bars made by companies that might not make chocolate chips. You can also use baking bars found on the baking aisle, but be sure the cacao content is between 60-72%. (Some dark chocolate baking bars are 100% cacao with no sugar at all which would not make a good ganache!)
- Chocolate baking wafers (not candy melts or coating wafers): Chocolate wafers are a great option, but you have to read the label and make sure they are designated for baking and include cocoa butter in the ingredients. Candy melts and coating wafers do not contain cocoa butter and are not suited for making ganache.
Optional add-ins
- Add butter for glossy shine: For extra shine and a beautiful glossy finish, add 2 tablespoons of unsalted butter when melting the chocolate.
- Stir in vanilla: Put vanilla in chocolate? Sounds like an oxymoron, but 1 teaspoon will help to smooth out the flavor.
- Spike it: Add 1-2 tablespoons of bourbon, Grand Marnier or Framboise to make it taste extra festive!
FAQ
Yes! Reheat in a glass bowl over a pan of lightly simmering water. Make sure the bottom of the bowl isn't touching the water and that the water never comes to a boil.
Yes, it can be frozen for up to 3 months in an airtight container. Thaw it in the refrigerator before reheating.
More chocolate recipes
I use this same double-boiler method to melt chocolate for all of these chocolate recipes. It's a tried and true technique that never lets me down!
- My Chocolate Mousse recipe is surprisingly quick and easy!
- A Flourless Chocolate Torte is a French classic!
- Chocolate Pots de Creme are little chocolate custards that taste like heaven!
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Recipe
Dark Chocolate Ganache Recipe
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Equipment
Ingredients
- 8 ounces high-quality dark chocolate bittersweet or semi-sweet, chocolate chips or chocolate bars
- 8 ounces heavy cream
Instructions
- Fill a medium sauce pan about ⅓ full of water and place over medium high heat. Bring to a gentle simmer, then reduce the heat to low.
- If you are using chocolate bars, chop them finely with a serrated knife. Combine the dark chocolate and cream in a medium-sized glass bowl that is larger than the top of the pan. Place the bowl on top of the pan, making sure the water is not touching the bottom of the bowl.
- Allow the chocolate to melt, stirring it gently very occasionally with a silicone spatula until all the chocolate is melted and you have a smooth texture. Check and make sure the water is not getting too hot and coming to a boil, see note.
- Cooling time will depend on how you plan to use the ganache. If you're using it as a drip or a glaze, you'll want to use it fairly quickly while it's still pourable. (The longer it sits, the thicker it gets.) If you're piping it or using it as icing or filling, let it cool to room temperature. If you're making candy like truffles, let it cool at room temperature for about 15 minutes, then transfer to the refrigerator for 60-90 minutes to set up.
Notes
- Keep an eye on the water in the pan: It should never come to a boil. If it does, lift the bowl up for a minute to let the water cool, and turn the heat down further, or turn it off completely and let the chocolate continue to melt.
- Use a glass bowl: Glass will conduct the heat slowly and more evenly than metal as the chocolate melts. Never use a plastic bowl as a double-boiler!
- Don't whisk: When melting the chocolate into the cream, do not use a whisk to mix it because whisking adds air bubbles that will hang around in the ganache. We want a smooth ganache with no bubbles!
- Use high-quality dark chocolate: Think about it, if it's cheap and doesn't taste great on its own, it won't taste good in ganache. Cheap chocolate is often too sweet, and it's grainy when melted. Most of the time I use chocolate chips to make my ganache, and my favorite brands are Ghirardelli and Guittard.
- Storage: Store chocolate ganache in an airtight container in the refrigerator for up to 5 days. Reheat using the same method of a bowl over simmering water. Freeze for up to 3 months, thaw in the refrigerator before reheating.
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