Chocolate Ganache Recipe

Learn how to make this delicious chocolate ganache. This ganache recipe can be used in a large variety of desserts to give it that final touch of flavor

Course Dessert

Cuisine American, French

Diet Gluten Free

Prep Time 10

Total Time 10

Servings or enough to top 1 cake

Calories 399kcal

Author Dina

Ingredients

12 oz semisweet chocolate chips (good quality)
1 1/4 cup heavy whipping cream (hot,simmered)
4 Tbsp unsalted butter
4 Tbsp honey

US Customary - Metric

Instructions

Place 12 oz of semisweet chocolate chips into a heatproof bowl.
In a saucepan, bring 1 1/4 cups of heavy cream to a slight boil/simmer then pour it right over the chocolate chips making sure that all the chocolate is fully submerged in the hot cream. Then use a whisk to mix it together until it's fully emulsified.
Once the heavy cream is mixed in well, add 4 Tbsp melted unsalted butter.
Once the butter is melted, mix in 4 Tbsp honey. If you end up with small bits of chocolate, strain the chocolate through a mesh sieve to ensure a smooth ganache.
Use the ganache for coating cakes or as chocolate fondue and dip fruits in it.

Notes

Use good quality chocolate- For the best ganache, use a pure baking chocolate bar or high-quality chocolate chips. Baker and Ghirardelli are good brands for this.
Chop your chocolate with a serrated knife- If you have to chop up a chocolate bar or larger chocolate chips, use a serrate knife as it chips away at the hard chocolate better than a smooth blade.
Submerge the chocolate- If your chocolate pieces or chips are small enough, they should melt right away once you submerge them in the hot cream. This means less stirring and a smoother consistency.
Repurpose your leftover ganache- Whip it into frosting, add milk and make some hot chocolate, or spread it on top of homemade brownies. Chocolate ganache never goes to waste!

Nutrition