Ways to Make Chocolate Ganache

Making chocolate ganache is easier than you'd think. Here's how.

We’re going to show you how you can achieve great taste using everyone’s favorite treat: chocolate. This content was created in partnership with Food52.

We leave chocolate ganache to the experts far too often. It can be tricky, but the truth is that making ganache doesn’t have to be hard; in fact, it can be quite simple. Here are two simple ways to make your favorite cake-topper and cookie-filler at home:

On the cooktop:
Place 8 ounces of chopped bittersweet chocolate and 1/2 cup of heavy cream in a heatproof bowl large enough to fit over a small saucepan. Fill the saucepan about halfway with water and bring it to a simmer. Place the bowl over the simmering water, and cook until the chocolate is melted and the mixture is smooth. Stir in a dash of vanilla extract, if you like.

Alternatively, you can melt the cream and chocolate together directly on the stovetop over very low heat — just be sure to watch it carefully and stir continuously. Use the finished ganache with reckless abandon, or let it cool completely -- it can be stored in an airtight container in the refrigerator.


Never burn chocolate again

When melting chocolate, stir continuously on low heat with induction's professional temperature control.

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In the microwave: 

Place the chopped chocolate and heavy cream in a microwave-safe bowl and heat on medium-low for 30 seconds. Remove the bowl from the microwave and stir with a spatula, and repeat in 30 second intervals until the chocolate is completely melted and the cream is fully incorporated

drinking chocolate

Photos by James Ransom

Dark Chocolate Ganache

Servings: About 1 cup



6 ounces dark chocolate (about 1 cup finely chopped)

1/3 cup heavy cream, plus more as needed


Put the chocolate and cream in a stainless steel bowl or the top half of a double boiler.

Set the bowl over a pot of barely simmering water and stir frequently until the chocolate is melted.

If the sauce looks curdled or too thick, stir in more cream gradually until the sauce is smooth and has the consistency and thickness you are looking for. If you are planning to serve the sauce over ice cream, spoon a little over some ice cream as a test, to see if it hardens just the right amount, or too much. Adjust the sauce with more cream (or milk or other flavorful liquid) as necessary.

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