Chocolate Ganache


Chocolate Ganache

It’s easy to make any cake look totally “Hollywood,” when you frost it with Chocolate Ganache. It doesn’t have to be a three-tired Groom’s cake. It can be a single-layer cake you just whipped up. Or even cupcakes.

My recipe is simple … just two ingredients; heavy cream and semi-sweet chocolate. My recipe calls for 2 pounds of each, but you can use any amounts. The formula is equal parts heavy cream and chocolate.

I usually make more than I think I will need, and freeze the extra. It’s very convenient to have ganache on hand for last-minute desserts. Heat to a liquid and drizzle over pudding, ice cream, or just about any dessert.

Chocolate Ganache

Yield: enough to fill and frost 2-layer, 9-inch cake

2 pounds quality chocolate, chopped or 2 pounds chocolate chips

2 pounds heavy cream

  1. In a heavy saucepan, heat chocolate and heavy cream until chocolate is melted. Beat with a wire whisk for at least 1 minute to insure every bit of chocolate is melted and incorporated into the cream. If there are bits of chocolate left, the ganache will be lumpy.
  2. Cool to room temperature. Ganache is now ready to be used as frosting.

Tips: Use a kitchen scale to measure the chocolate and the heavy cream. Chocolate recommended: Ghirardelli chocolate chips.
If finished ganache is not thick enough, place bowl of ganache over second bowl of ice and beat with a metal spatula until thickened.


When first melting the chocolate into the heavy cream, it will look swirly. Keep stirring.

When the mixture looks completely mixed, I whisk for about 1 minute to make sure all lumps of chocolate are melted.

Beautiful! When the mixture comes to room temperature, it will have the consistency of frosting. If it is a little thin, place over a bowl of ice and beat a few minutes to help the ganache set up.