Chocolate Ganache Recipe

Scared of the very word "ganache"? Well, you don't have to be with this recipe! This is THE easiest ganache recipe I've ever used. Since I was out of dark chocolate (which I highly recommend), I had to use semi-sweet chocolate chips--1 cup worth--and threw them into my food processor to save time and energy from chopping. Once they were all chopped up and the whipping cream (didn't have heavy cream, either)was nice and bubbly, I turned the processor on and slowly poured in the whipping cream. Stopped, scraped the sides, mixed it again, took the blade out (chunks of chocolate will stay on the blade, and you don't want the chunks of chocolate falling onto your cake when spreading the mix!), and put the mixture in the fridge for 15 minutes. When the mix was a few notches looser than wiggly jello, I slowly poured the mix over my chocolate truffle cheesecake (which was cooled completely). I had previously run a knife around the cheesecake and loosened the edges from the pan, then all but snapped the spring-form pan back into shape, leaving a slight space for the ganache to drip over the sides of the cake. Let the cheesecake refridgerate overnight and you've got a big hit! Note: after you've poured the ganache over the cake, use your finger to pop any air bubbles, so the finished product has a beautiful complextion. Also, the better the quality of choclate, the better the ganache. Don't go cheap on the choclate if you want a killer ganache!!

This was very good. I made this to spread over a shortbread crust. I used a combination of chocolate and peanut butter chips. Thanks Ingrid

Great Recipe! I only had 12 oz bag mini semi sweet choc chips from Aldi's so I used those. (1:1 ratio) I used 1 1/2C heavy cream. Put my cream in heatproof glass dish in microwave & heated high 4 mins til just b4 boiling. Put chips in heatproof mixing bowl (no need to chop). Poured hot cream over chips, set 2 min timer & DID NOT MIX CHIPS FOR 2 MINS. Once timer done I mixed chips and cream with stick blender til no lumps. Did not over mix! Covered bowl & refrigerated 1 1/2 hrs to thicken. Did not need to mix anymore & then frosted my chocolate Bundt cake. Garnished with fresh strawberries. Delish! keeping this recipe! Easy Peazy!

Easy and delicious. I used 8 ounces of Ghiradelli 60% bittersweet chocolate and a scant cup of whipping cream. After adding the boiled cream to the chocolate, it only took a couple of minutes of whisking to combine the cream and chocolate (not sure why others bothered to use a mixer?) After the ganache had cooled for 10-15 minutes, I drizzled the ganache on individual pieces of chocolate cake and garnished with raspberries and thai basil leaves.

This is the perfect chocolate icing! I couldnt find bittersweet chocolate anywhere and found this substitute: 9oz of semi-sweet chocolate plus 2 1/4 tsp unsweetened cocoa. Worked like a charm. I poured enough over my cake to cover and then let the rest cool down and whipped it into icing. Its amazing as whipped icing!

Awesome recipe! I ended up using it as a ganache and a whipped mousse in the same cake! I used semisweet chocolate chips for this and it was enough to cover a 8" 2 layer cake. I cover the inside layer with cut up strawberries and ganache and whipped up the rest with a little bit of cream of tar tar to stabilize the cream for the frosting. Will be using this recipe for years to come!

I made this as a topping over a chocolate mousse cake. I used spiced rum and also a Tbs of iced coffee. It was my first time trying such an elaborate topping and it turned out great. I couldn't find anything labeled "Bittersweet" chocolate at my store, but the they did have "unsweet" (100% Cacao) "Semi-sweet" (~56% Cacao) and "German Sweet" (~44% Cacao)... they were 4oz bars, so I did a bar of semi a bar of german and filled the last oz with the unsweet... it was great that way. Big Tip: Be sure to place the cake on a piece of parchment paper when you do the pour over so that you can scoop the gnache back up on the bare spots and make a thicker layer on top as it cools.

Super easy and versatile! I used dark chocolate chips and used it as a poured glaze over a chocolate mousse cake in a springform pan, dipped filled cupcake tops in it and whipped it to make a mile high sweet pipe-able cupcake frosting! YUM!

This was so easy to make, and very creamy and delicious. I added another tablespoon of cream instead of the rum. I wanted to whip it, so I cooled it in the refrigerator. It was in there too long, and set up on me, so I added another touch of cream and whipped it anyway. Turned out perfect! I used chocolate chips. Next time, I will use the full 12 oz package and increase the cream by 1/3 cup, so that I will have more!

Substituted 1 1/2 cups of semi-sweet chocolate chips, omitted the rum, but this was DELICIOUS! Let cool and whipped it to make a frosting. I will never buy canned frosting again! So easy to make! Love it!

So rich, delicious and easy! A few tips: (1) you need to weigh out your chocolate chips on a scale - using the 8 oz = 1 cup rule doesn't work for solids; (2) after you add the boiling cream to the bowl of chocolate, put a lid on top and wait 5 minutes; this provides sufficient time for the cream to actually begin to melt the chocolate without losing heat; and (3) wait about 5-10 minutes for the ganache to cool and thicken slightly before pouring on a cake. You probably could wait 15 minutes. I used this ganache for a 3 layer chocolate cake and it looks beautiful. I used high-quality (i.e., not Nestle) chocolate chips and didn't chop them at all beforehand. Very easy and straightforward, and the taste is heavenly.

I used 78 percent Lindt chocolate with 1/2 &1/2, that's what I had. Also added vanilla.used it on my mint Oreo cheesecake, it was superb. Will definitely be using again.

Turned out great! I made strawberry short cake and whipped half of the recipe as a frosting in the center of the cake with strawberries and used the other half as small drizzle spots on top where I sliced strawberries in half and set them in ( white whip topping for frosting) Mmm delish!!!

I added 3/4 teaspoon raspberry flavor It’s a great ganache recipe. Works wonderfully on layer cake. Chef Debbie Hughes Try ut

I used chocolate chips and didn't even bother to chop them. I heated the cream in the microwave, too. It worked just fine. Love the tiny bit of rum!

Came out great. Used 1 cup semi-sweet chocolate chips, slightly chopped, and mixed it right into the pot of cream.

Exactly what I was craving.

Delicious!!

Actually modified it using vegan whipping cream & chocolate for my daughter’s wedding cake. Set up beautifully, and no one could tell the difference!! Definitely a new go to!!

Very easy and very delicious