Chocolate Ganache
This Chocolate Ganache brings a luxuriously smooth, creamy no-bake dessert twist that works as a rich chocolate sauce, indulgent frosting, or velvety whipped cream topping.
Ingredients
- 8 oz high-quality dark chocolate (70% cocoa) chopped into small pieces (brand rec: Ghirardelli or Valrhona)
- 1 cup heavy cream or full-fat coconut cream for a dairy-free twist
- 2 tbsp unsalted butter room temperature (optional, for extra sheen)
- 1 tsp pure vanilla extract optional, adds depth
- Pinch fine sea salt or flaky salt to balance sweetness
Instructions
- Place chopped chocolate in a medium heatproof bowl.
- In a small saucepan, warm the heavy cream over medium heat until it’s just about to simmer (tiny bubbles along the edge), avoiding a full boil.
- Pour the hot cream over the chocolate and let it sit, undisturbed, for 2–3 minutes to soften the shards.
- Gently whisk from the center outward in slow circles, drawing in the chocolate until the mixture looks glossy and perfectly smooth.
- Stir in butter, vanilla, and salt (if using), continuing to whisk until fully combined.
- Use immediately as a pourable sauce or frosting, or cover the bowl and chill in the fridge for 30–45 minutes (stirring once halfway through) for a thicker spread or truffle base.
Notes
Transfer cooled ganache to an airtight container; keeps 5–7 days in the fridge or 1–2 months in the freezer. Ensure no water droplets mix into your chocolate bowl to prevent seizing.