Homemade Chocolate Ganache
A silky, glossy chocolate ganache made with just three pantry ingredients in under ten minutes. Perfect for glazing cakes, filling pastries, or drizzling over desserts — no baking required. A true staple of classic French patisserie, made simple.
🛒 Ingredients
1 servings
- 150 g milk or dark chocolate (min. 50% cocoa)
- 200 ml heavy whipping cream
- 1 tablespoon unsalted butter
- Pinch of fine sea salt (optional)
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Directions
- 1
Finely chop the chocolate and place it in a heatproof bowl.
- 2
Melt the butter in a saucepan over low heat, add the heavy cream, and heat until just steaming — do not boil.
- 3
Pour the hot cream mixture over the chopped chocolate and let it rest untouched for 1 minute.
- 4
Stir gently from the center outward until a smooth, glossy ganache forms with no lumps.
- 5
Use warm as a pourable glaze, or allow to cool and thicken before using as a frosting or truffle filling.
💡 Chef's Tip
For a firmer ganache, refrigerate for 20–30 minutes. For extra richness, swap regular chocolate for couverture chocolate with a higher cocoa butter content.
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