Chocolate Ganache

If you've never made chocolate ganache, you might feel a little intimidated by the process. But you really shouldn't be! It truly couldn't be easier to make this gorgeous, decadent, and super impressive chocolate ganache recipe.

What Is Ganache?

Chocolate ganache — made from just chocolate and cream — is a glaze, frosting, filling, or sauce. Ganache was reportedly created in 1869 by Parisian playwright and confectioner Paul Siraudin, who is said to have named it after a popular Vaudevillian comedy called Les Ganaches.

Chocolate Ganache Ingredients

Make the best chocolate ganache of your life with just two (or three) ingredients:

Bittersweet Chocolate
Instead of milk chocolate, use bittersweet or semisweet chocolate for ganache. This yields a richer, more complex flavor. If you prefer a sweet ganache, simply add a bit of sugar to the cream to balance the bitterness.

Heavy Cream
Heavy cream thins the melted chocolate and creates a smooth, velvety texture. You can use milk instead, but you'll need to add a tablespoon or two of butter to thicken the liquid to the right consistency.

Rum (Optional)
You don't have to add dark rum if you don't have it on hand. However, it does add a subtle boozy flavor that takes this chocolate ganache over the top.

How to Make Ganache

Making an impressive chocolate ganache is way easier than you think. You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect:

Place roughly chopped chocolate in a bowl and bring heavy cream to a boil in a small saucepan. As soon as the cream reaches a boil, pour it over the chocolate and stir until smooth and shiny. If you're using rum, add it at the end.

Learn more: How to Make Chocolate Ganache

How to Use Ganache

While there's absolutely nothing wrong with eating chocolate ganache with a spoon, try using it one of these ways:

As a Cake Glaze

Cool slightly, then pour the chocolate ganache over the cake. Start at the center and spread outward for the smoothest results.

As a Frosting

Allow the chocolate ganache to cool in the refrigerator until it thickens significantly. Whip it until light and fluffy. Spread it onto cakes or pipe it onto cupcakes, just as you would a conventional frosting.

In Truffles

Allow the chocolate ganache to set in the fridge. Once it's a firm mass, quickly roll the ganache into balls (use a melon baller or cookie scoop to ensure even balls). Chill the truffles for about 25 minutes. Then, roll the truffles in chopped nuts, powdered sugar, shaved coconut, or whatever coating you want. You can also dip the truffles in tempered chocolate. Return to the fridge and let them chill until the truffles are completely set.

How to Store Ganache

If you don't plan to use your chocolate ganache right away, you can refrigerate it for up to a week. Store cooled ganache in an airtight container in the fridge. Before using the ganache, remove it from the fridge and allow it to come to room temperature on the counter. You can speed up this process by placing the ganache container in a shallow bowl of warm water, making sure no water actually gets into the ganache.

Allrecipes Community Tips and Praise

"This recipe has me ga-ga over ganache," raves EAEACHAGRIN. "I had been intimidated by the name and gourmet chef-style texture and flavor, but this recipe changed all of that. I too can make a fabulously decadent and gourmet frosting. I have many plans for this recipe. Adding rum shall only be the beginning. What about Kahlua or a smidge of cinnamon and chili powder for a bit of a Mexican chocolate experience?"

"Excellent recipe," says Jessica Lynn Garofalo. "I let it cool while the cake baked and cooled, and it spread like a dream. It makes for a beautiful finish and flavor!"

"This turned out FANTASTIC," according to Allrecipes Allstar Chef V. "I poured the mixture directly on top of a chocolate mousse cake I made. Everyone loved it. This will be my go to recipe for ganache, frosting, or to make truffles. The simplicity of the ingredients is wonderful."

Editorial contributions by Corey Williams