Easy Chocolate Ganache Recipe (Step-by-Step)

Ever wondered how bakeries get that rich, glossy chocolate finish on cakes, or those melt-in-the-middle chocolate truffles? That magic is called *ganache*—just chocolate and cream mixed together to make something incredible.

It’s a baker’s secret weapon: you can use it for cake fillings, drip glazes, homemade truffles, or as a silky frosting. And honestly, it’s a game-changer.

Why You’ll Love This Easy Chocolate Ganache Recipe

• It’s only two ingredients. No fancy shopping list or complicated steps.
  
• It takes minutes. Seriously—you’ll spend more time eating it than making it.
  
• Endless ways to use it. Cakes, cupcakes, drizzling, dipping, truffle-rolling... you get the idea.
  
• Customise it your way. Make it thick, thin, dairy-free, or add your favourite flavour twist.

What You’ll Need for this Ganache Recipe

• Good chocolate: Use dark, milk, or white—whatever you love. (If you want it extra silky, couverture brands like Callebaut or Valrhona work wonders. We’ve got those right here.
  
• Double cream: (or coconut cream for a dairy-free version)
  
• Optional: A bit of butter for shine, vanilla for extra flavour, espresso powder, orange zest, or a splash of liqueur if you’re feeling fancy.

Ganache Ratios Made Simple

• 1:1 (equal parts): Classic ganache—perfect for frostings or drizzling
  
• 2:1 (more chocolate): Thicker, scoopable—great for truffles or cake layers
  
• 1:2 (more cream): Thinner and pourable—perfect for soaking cakes or drizzling over ice cream

How To Make Ganache (Step-by-Step)

1. Chop your chocolate up nice and small and pop it in a heatproof bowl.
   
2. Heat your cream in a pan until it’s *just* starting to simmer (don’t let it boil over!).
   
3. Pour the hot cream over your chocolate.
   
4. Wait 2–3 minutes.** (Let the heat do its thing.)
   
5. Stir gently from the middle out—you’ll see it transform into a smooth, glossy pool of chocolate.
   
6. Let it cool a bit if you want it thicker, or use it straight away if you’re glazing or drizzling.

Little Tricks for Perfect Ganache

• Couverture chocolate = next level: It melts smoother and tastes amazing.
  
• Stir from the center: Sounds weird, but it makes everything come together silky.
  
• Butter for the win: Add a tablespoon for extra shine and richness.
  
• Set it how you like: Warm is great for drips, cooled is perfect for spreading or piping.

Make It Your Own

• Flavour it up! Stir in vanilla, orange zest, peppermint, or a cheeky splash of Baileys.
  
• Need it dairy-free? Coconut cream works brilliantly.
  
• Want it fluffier? Chill, then whip it up for a mousse-like frosting.

Ganache Mistakes To Avoid

• Don’t overheat your cream! If it’s too hot, the ganache can split.
  
• Keep everything dry: Water makes chocolate seize and go grainy.
  
• Chop the chocolate small: Big chunks take forever to melt and can make the texture lumpy.

Storage Tips

Fridge: Airtight tub, up to a week (if it lasts that long)

Freezer: Up to a month. Thaw overnight in the fridge.

To reheat: Gently warm on the hob or in short bursts in the microwave, stirring as you go.

Final Thoughts: Why Ganache Is the Ultimate Chocolate Hack

Once you’ve made your own ganache, you’ll wonder why you ever bought supermarket frosting or glaze. It’s rich, it’s smooth, and you can make it exactly how you like it, every time.
Give it a go with proper chocolate—trust me, it’s worth it.

If you want to get the best results, check out our premium couverture chocolate and take your desserts to the next level.

Happy baking!