Chocolate Ganache is one of those recipes that is shockingly simple for how delicious it tastes. Not to mention how fancy it sounds! Only two ingredients and about 10 minutes stand between you and a luscious bowl of possibilities.
My favorite way to use chocolate ganache is to glaze a chocolate cake. It adds so much richness and elegance. The cake in the photo is a simple chocolate zucchini bundt cake but pairing it with chocolate ganache elevated it to another level. By the way, I had my eye on this particular bundt pan for about two years before I finally bought it. Isn’t it pretty? It’s perfect for catching big pockets of ganache or glaze.
If you’re looking to make the most amazing chocolate cupcakes, a heaping teaspoon of ganache in the center guarantees that they will be extra chocolatey and completely divine.
It’s best to use good quality chocolate here, if possible. The flavor of the chocolate you use really comes through in the ganache and is highlighted by the cream, not masked.
I’d love to see what you create with chocolate ganache! Comment here or use the hashtag #thehomecookbook on Instagram!
A simple, two-ingredient chocolate ganache that comes together quickly and is amazing as a glaze, frosting, or even a dip for fruit! Seriously impressive with minimal effort! Recipe adapted from Zoe Bakes.
- 8 oz Chopped dark chocolate or semisweet chocolate chips
- 8 oz Heavy cream
In a saucepan, heat the cream on medium, stirring occasionally, until it reaches a simmer.
Remove from heat and add the chocolate. Let sit for about 5 minutes.
Whisk until all the chocolate has melted into the cream and it's ready to use!
The ganache will thicken as it cools, so you can use it warm to glaze a cake or let it sit and cool longer until it gets stiff enough to frost cupcakes or use as a dip.
If you'd like whipped ganache, chill it then beat until you reach stiff peaks.
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