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Simple Chocolate Ganache

Yield: 2 cups

The ratios in this recipe give you a medium-consistency ganache perfect for glazes and cake fillings. Once ganache is melted and smooth, you can flavor it with brandy, fruit liqueur, or a flavor extract. For the recipe below, use either 1 Tbs. liquor or liqueur or 1 tsp. extract.


  • 1 lb. semisweet chocolate (60 percent to 70 percent), coarsely chopped
  • 16 oz. (2 cups) heavy cream

Nutritional Information

  • Nutritional Sample Size 2 Tbs.
  • Calories (kcal) : 230
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 30
  • Sodium (mg): 10
  • Carbohydrates (g): 19
  • Fiber (g): 2
  • Sugar (g): 16
  • Protein (g): 2


  • Using a chef’s knife, chop the chocolate into 1/2-inch pieces.
  • In a small, heavy-duty saucepan over medium heat, bring the cream to a simmer. Cook for 30 seconds, remove from the heat, and let cool for 1 minute.
  • Sprinkle the chocolate into the cream. Using a rubber spatula, stir gently, starting in the center of the saucepan and working toward the edges, until the ganache is smooth. As you stir, try to not create air bubbles, which will ruin the shiny, smooth finish of a glaze. Ganache for a glaze should be syrup thick, which takes 5 to 10 minutes of cooling.


To make soft ganache for whipping into mousse, change the ratio of chocolate to heavy cream: Use 8 oz. of chocolate and 16 oz. (2 cups) of heavy cream. To make firmer ganache for truffles, use 16 oz. of chocolate and 8 oz. (1 cup) of heavy cream. After cooling, firm ganache for truffles should be stiff enough to hold a shape (like stiffly beaten cream), which takes several hours of cooling.


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Reviews (1 review)

  • s4207g | 03/11/2019

    In the emulsification explanation in your ganache article you mention the "melted sugar from the chocolate." Is the sugar in chocolate really melted, or is it dissolved?

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