Chocolate Ganache with Cream (Printable Version)
Smooth and glossy chocolate blend ideal for glazing, filling, or dessert topping.
# What You Need:
→ Chocolate
01 - 7 oz high-quality dark chocolate (60–70% cocoa), chopped
→ Dairy
02 - 3/4 cup plus 1 tbsp heavy cream (minimum 30% fat)
→ Optional Flavorings
03 - 1 tsp unsalted butter
04 - 1 tsp vanilla extract
05 - Pinch of sea salt
# How to Make It:
01 - Place the chopped dark chocolate in a heatproof bowl.
02 - Warm the heavy cream in a small saucepan over medium heat until it just begins to simmer without boiling.
03 - Pour the hot cream over the chocolate and let it sit for 2 minutes to allow melting.
04 - Gently stir the mixture with a spatula until smooth and glossy.
05 - If desired, incorporate the unsalted butter, vanilla extract, and sea salt until fully blended.
06 - Use immediately for glazing or pouring, or chill at room temperature or in the refrigerator for thicker consistency suitable for truffles or piping.
# Expert Advice:
01 -
- It comes together in under 15 minutes, making last-minute desserts feel totally doable.
- Works for glazing cakes, filling pastries, dipping strawberries, or eating straight from the bowl with a spoon when no one's looking.
- That glossy, professional-looking finish happens every time—no special equipment required.
02 -
- If your ganache breaks or looks grainy, don't panic—whisk in a tablespoon of cream at a time until it comes back together and turns glossy.
- Temperature matters more than you'd think: cream that's too cool won't melt the chocolate properly, but cream that's boiling can seize it into a clumpy mess.
03 -
- Chocolate quality directly impacts the final taste and texture, so buy from a maker you trust and enjoy eating their bars plain.
- Room-temperature cream and chocolate melt together more smoothly than cold ingredients, so let them sit on the counter for a few minutes before starting.