Chocolate Ganache with Heavy Cream

This chocolate ganache with heavy cream is rich, glossy, and incredibly versatile. Just two ingredients — good chocolate and heavy cream — melt into a silky mixture you can pour, spread, or whip. Use it as a drip glaze, truffle filling, or fruit dip. One chocolate recipe that does everything.

Why You’ll Love It

• Only 2 ingredients. Chocolate + cream.
• Three textures. Pour warm, spread cool, whip fluffy.
• Bakery shine. Glossy finish.
• Versatile. Glaze, filling, frosting, truffles, fondue.
• Make-ahead. Keeps weeks, reheats perfectly.

Why It Works

Ganache is an emulsion — the ratio controls the texture. Equal parts = pourable glaze. More chocolate = firm truffles. Temperature control is key: let the hot cream sit on the chocolate undisturbed, then stir gently from the center. Good chocolate (60%+ cacao) matters.

Key Ingredients

• Chocolate: 8 oz dark chocolate (60-70% cacao), finely chopped.
• Cream: 1 cup heavy cream.
• Butter: 1 Tbsp unsalted butter, room temperature (optional, for shine).

How to Make Chocolate Ganache with Heavy Cream

1. Chop the chocolate finely and place it in a heatproof bowl.
2. Heat the cream in a saucepan until just simmering (small bubbles at the edges — not boiling).
3. Pour the hot cream over the chocolate. Let it sit for 3 minutes undisturbed.
4. Stir gently from the center in small circles until smooth and glossy.
5. Stir in the butter and salt if using. Use warm for pouring, let cool for spreading.

Tips for the Best Ganache

• Don’t boil the cream — just bring it to a gentle simmer.
• Don’t stir too early; let the cream melt the chocolate first.
• Use good-quality chocolate for the silkiest result.

Variations

• Milk chocolate: Use a 2:1 ratio of chocolate to cream.
• White chocolate: Use a 3:1 ratio of chocolate to cream.
• Flavored: Add espresso powder, orange zest, or a splash of liqueur.

Storage

To store: Refrigerate for up to 2 weeks, or freeze for up to 3 months. Reheat gently before using.

FAQs

Related Recipes

• 5-Minute Chocolate Mug Cake
• Easy No-Bake Cheesecake
• Chewy Oatmeal Chocolate Chip Cookies
• Pumpkin Bread with Chocolate Chips

Chocolate Ganache with Heavy Cream

Rich, glossy chocolate ganache made with just chocolate and heavy cream — perfect for glazing cakes, dipping fruit, and making truffles.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 12

Ingredients Method

Ingredients

  

• 8 oz dark chocolate 60-70% cacao, finely chopped
• 1 cup heavy cream
• 1 Tbsp unsalted butter room temperature (optional)
• Pinch fine sea salt optional

Method

 

1. Chop chocolate finely, place in heatproof bowl.
2. Heat cream in saucepan until just simmering (small bubbles at edges).
3. Pour hot cream over chocolate. Let sit 3 minutes without stirring.
4. Stir gently from center outward in small circles until smooth and glossy.
5. Stir in butter and salt if using. Use warm for pouring, cool for spreading.