Ganache is so easy, so delicious, and goes fabulously on all kinds of desserts. Chocolate ganache will be your new favorite treat!
Ganache is a new obsession for me. I didn’t even know what ganache was until a few months ago when I noticed my cousin goes by the handle OhMyGanache on social media. I was intrigued, so I looked it up and turns out chocolate ganache is the name for that really delicious glossy chocolate frosting you see dripped over decadent cakes and desserts.
Chocolate ganache recipes usually call for double boilers, but I knew we could make it easier, so I set out to do some experimenting! Then I whipped up butterscotch ganache and a decadent chocolate overload cake, because why not?
Chocolate Chips – I prefer the mini sized chocolate chips (also sometimes called morsels) as they tend to melt better and quicker than the full size chips. Semi-sweet chocolate chips will give you the best flavor. You could also used a chopped chocolate bar in lieu of chocolate chips.
Heavy Whipping Cream – This is also called heavy cream in the supermarket. This is not the same as half and half.
How To Make Ganache
First, heat the heavy whipping cream, being sure not to scald.
Next, whisk or blend in the chocolate chips.
Then, use immediately to glaze or allow to come to room temp to use as a filling or traditional frosting.
Finally, enjoy as a dip, drizzle, or chocolate frosting.
Tips for Making Ganache
★ No fail ganache is made with a microwave and a stick blender! If you want the smoothest and fastest outcome, heat your cream in a microwave and then blend it with a hand held blender.
★ An electric mixer will work as well, but I find results are better with a blender.
★ Semi-sweet chocolate is better than milk chocolate for this recipe, and our preference is to use the mini morsels for quick melting.
★ You can make this with white chocolate as well, but I find the cream to chocolate ratio is a little bit different. Start with less cream and increase the volume until you reach your desired consistency.
Where Did the Term Ganache Come From
The term ganache, which means “fool” in old French, supposedly originated when a cook apprentice spilled some cream in some chocolate.
The chef called him a ganache, but after tasting the results of the accident a new product was born and the name stuck!
What’s the Difference Between Ganache and Frosting
The difference between ganache and frosting is really one of texture. Frosting is usually a whipped, flavored substance put onto the surface of things. Ganache can be a type of frosting.
If you incorporate air into the mixture with an electric mixer it will lighten in flavor and become more like a traditional chocolate frosting.
What is the Difference Between Ganache and Mousse
The difference between ganache and mousse is texture. Mousse is essentially ganache that has been whipped to incorporate air bubbles which makes it light and fluffy.
If you’re looking for a simple mousse recipe, you’ll love our chocolate mousse made with only two ingredients!!
What can Ganache Be Used For
Ganache can be used for so many things – here are a few ways we love to use it. But if we’re being honest, my favorite way is with a spoon, or maybe a pretzel if we’re getting fancy.
- Over ice cream
- Frost a cake
- Fill a truffle
- Layer it in a trifle
- Between cake layers
- Dip cookies
- Drizzle over donuts
- Dip or frost cupcakes
- Pipe it on top of desserts
Does Ganache Harden
Ganache will set if left at room temperature, but it will never harden or become solid enough to create a shell or bark. The incorporated heavy whipping cream will always keep it at least somewhat soft.
If using as a frosting or dip it may need to be warmed to soften a bit.
How Long Does it Take For Ganache to Set
If setting on the counter top or at room temperature, it can take as long as 24 hours for ganache to fully set. Stirring periodically will help it set faster.
We usually find that it has set well enough to be worked with in 1 – 3 hours in the refrigerator.
If you want it to set faster, store in a large shallow dish so there is more surface volume. This will allow it to cool and set more quickly.
Can Ganache Be Thickened
Ganache can be thickened by incorporating air. Once it reaches room temperature you can whip with beaters for just a few minutes to incorporate air into it.
Adding air will increase the volume and allow it to be used more like a traditional frosting.
Alternately if you want to keep the density, you can change the ratio of heavy whipping cream to chocolate chips. The less cream used, the thicker the ganache will be.
Is it Safe to Leave Ganache Out Overnight
It is safe to leave Ganache out overnight, but make sure it is in an airtight container in a cool dry spot. It should be refrigerated after a day or two. Place a cover or plastic wrap onto surface of ganache to avoid it forming a film.
Can You Freeze Ganache
You can freeze ganache for up to 2 months. Thaw in the refrigerator overnight and then bring to room temperature before using.
If you need it to pour, heat in the microwave or on the stove top.
What to Serve with Ganache
I love to use ganache in our dessert recipes. Chocolate ganache makes a beautiful glaze, frosting, or filling. Try it on a few of these recipes!
More Like Ganache
Looking for more ways to top your desserts? Here are some recipes that are similar to our chocolate ganache.
Ganache Making Tools
- Stick blender – Possibly the most used gadget in my entire kitchen. The key to making a hand blender useful versus a giant pain in the butt is to rinse it immediately after using. That way you’re never trying to get crusty dried goop out from under the blades.
- Electric mixer – I love love love love love (x’s 100) my stand mixer. Really and truly. But my daily work horse is this handheld electric mixer. It even comes in allll the colors. Which, yay!
- Classic Kitchenaid stand mixer – Save the best for last? Or at least the most grand. I don’t know why, but a kitchen just doesn’t feel like a kitchen without one of these bad boys tucked away on the counter. My favorite things to make in ours are ginger cookies, no churn ice cream, and shredded chicken. Yup, seriously. The Kitchenaid shreds chicken like no ones business!
How to Make Ganache
- 12 ounce package semi sweet mini morsels the mini chips melt better, than the full size
- 1 1/4 cups heavy whipping cream
- Pour cream into a large microwave safe bowl and microwave for 3 - 4 minutes until it starts lightly simmering. Watch closely to make sure it doesn't scald.
- Alternately, bring cream to a light simmer on the stovetop.
- Pour in chocolate chips and whisk or blend until smooth and fully incorporated. This is easily done with a stick blender or electric mixer, but can be done by hand as well.
- Use immediately to glaze, or allow it to come to room temperature (this will take several hours, so plan accordingly) and use as a more traditional frosting.