Easy Chocolate Ganache


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Easy Chocolate Ganache

2 1/2 cups Easy
4.0 10
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Ingredients (3)

  • 8 ounces semisweet chocolate, coarsely chopped
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter, at room temperature


Ganache is a simple blend of chocolate and butterfat in the form of cream and/or butter. The exact proportions depend on whether you’re making a coating, a filling, or truffles. This recipe is a standard 1-to-1 weight ratio of chocolate to cream, which is ideal for coating Boston Ice Cream Pie Cake or Espresso Mud Pie. When nearly solid, it can be rolled to make truffles. With only two primary ingredients in ganache, flavor and quality are paramount. We recommend breaking out premium chocolate such as Valrhona and the freshest heavy cream.

Game plan: When working with ganache, make sure it’s warm enough to pour. If it’s too stiff, fill a small saucepan with an inch of water and bring it to a simmer over low heat. Set the bowl of ganache over it and melt, stirring, to the desired consistency.


  1. 1Place chocolate in a medium heatproof bowl; set aside.
  2. 2Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
  3. 3Add butter and stir until smooth. Let cool slightly before using.
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